Chalkstream Cold Smoked Trout White Wine We make one of these

We make one of these large frittata daily for our cafe

"We’re thrilled to be cooking at our favourite cafe and Cornish institution Fee's

Crafted in Kyoto by the esteemed Hiroshi Kobayashi

this dish is frozen and can be cooked from frozen

Delightfully sweet with a delicate umami finish

Chalkstream Cold Smoked Trout White Wine We make one of theseEnglish, fresh water trout. Hand filleted, pin boned and trimmed. dry cured in salt, demerara sugar and traditionally kiln smoked for 8 10 hours over sustainably sourced oak chippings. the smoked fillets are matured for several days in a Himalayan salt chamber to produce an exceptional texture and depth of flavour.