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Smoked Fjord trout: 2 slices
The trout filets are salted with dry salt and slowly oak smoked then sliced by hand in the strictest respect of tradition.
To respect their nature Fjord trout are raised slowly, firstly in ice cold glacier freshwater and are then transferred to the saltwater fjords for a further 2 to 3 years.
Fjord trout is raised by only a small number of producers who have opted for quality, producing trout according to strict requirements.
- Using appropriate fish and vegetable oil based feed
- Ensuring low population density per m2
- Respecting the trout’s natural rate of growth
- Respecting the environment
Smoked Fjord trout’s unique taste and melt in the mouth texture mean it can be eaten alone.
It can also be eaten for aperitifs. Cut the slices of trout into small pieces place them on blinis spread with truffle butter
Or as a starter: On a slice of Scandinavian style wholegrain bread place your slice of Fjord trout on the bread and top with finely chopped Comtesse du Barry beetroot and caraway seed pickles.
Truite des Fjords (Oncorhynchus mykiss) élevée en Norvège 97 %, sel sec 3 %.
|Average nutritional values||Per 100 g|
|Energy (kJ / kcal)||950 / 229|
|Total fat (g)||15|
|Saturated fat (g)||2|
|Carbohydrates (g)||< 0,5|
|sugars (g)||< 0,2|