Tinned Smoked Trout from Denmark

I don’t know if smoked trout is going to go viral as the new food sensation, but it should. It’s lightly smoky, flavorful without being “fishy” and really easy to use.

These supple filets are lightly smoked, de-boned and skinned before being packed in the tin with rapeseed oil, which is gentle enough not to get in the way of the flavor of the fish, but hefty enough to keep its flesh tender, delicate, and toothsome.

Serve over crusty bread, with some chopped up hard boiled egg, a bit of onion, squeeze of lemon, and pinch of sea salt. Instant lunch!

"Way more tender than a lot of smoked trout out there."
Bon Appetit