Cold-smoked salmon trout fillet, an established specialty of the Lake Como tradition.
The sweet and long cold smoking process with aromatic woods, flowers and local wild herbs gives the fish an intense and refined aroma, an excellent taste and a unique texture. A product of considerable value.
It is one of the most versatile products and can be used in many recipes.
Salmon Rainbow trout (Oncorhynchus mykiss), sea salt, bay leaves, local herbs, spices.
Cold smoking with ground wood and aromatic herbs.
Aquaculture Lombardy, Trentino, Veneto.
Open the bag, remove the product, place it on a flat surface to facilitate slicing. Slice it directly into the plate with the addition of a drizzle of extra virgin olive oil.
Trout can be served as a carpaccio with a vinaigrette of extra virgin olive oil and lemon.
As an aperitif, thinly sliced and served with butter and warm croutons.
It can be served in cubes in salads or first courses, or as a tasty ingredient for sandwiches and piadinas.
