Smoked Trout

Less fatty than smoked salmon, smoked trout requires a more delicate smoking process (often with beech or apple wood) to avoid overpowering its natural earthy and vegetal notes. Its flesh, bright pink with a tight texture, offers a subtly wild aromatic profile. It is the refined alternative for making whipped mousses or rillettes, where its cold extraction pairs perfectly with the acidic tension of a Greek yogurt or lemon zest.