Jose Gourmet - Smoked Trout Fillets in Olive Oil

Jose Gourmet - Smoked Trout Fillets in Olive Oil

Three ingredients: trout, olive oil and salt. The fillets are smoked before they go into the tin, and the smoke is gentle, more of a background note than the main event, so the trout still tastes clean and slightly sweet. The olive oil keeps them soft enough to cut with a fork.

Smoked trout works almost anywhere. Mash it with cream cheese, lemon and dill for a quick dip, or toss it through pasta with peas and a splash of cream. Mine rarely lasts long enough to make it into a recipe, though. It usually gets eaten straight from the tin.