The fillets of fish are packed in oil, so they just need to be mixed with a dab of mayonnaise, a squeeze of lemon and some chopped herbs to make a flavorful sandwich filling. Or you can fancy it up by calling the mix "smoked trout rillettes" and serve it on toast rounds to company.
A personal favorite is smoked trout and cabbage salad, made by mixing the trout with half a head of shredded cabbage and lemon juice to taste. Simple, smoky yet fresh-tasting, it's become one of my go-to winter salads, made with my newest pantry staple.
Have you ever bought this smoked trout? How do you like to serve it?
(Image: Anjali Prasertong)