Hot smoked salmon trout
A "different" product, rich in protein and highly digestible.
Hot smoking is a type of transformation typical of northern European countries. The trout is steamed at low temperatures and at the same time smoked, losing part of its fluids and assuming a juicy consistency.
Last, but not least passage, consists to rest the fillet a few days at controlled temperature and humidity. And that’s where it makes all the difference to the palate.
€7,89 – €22,92
Description
Our interpretation of smoked salmon trout in the Aosta Valley. You will hardly find such a product anywhere else.
Ingredients: trout eggs (Oncorhyncus mykiss - raised in Italy), salt (<1%), sugar (<1%)
Suitable for: Swallow your friends with a new flavor.
Matching Excellent both natural, accompanied with butter, oil and lemon or with flavored mayonnaise, for salads and cold or hot dishes.
Additional information
| Weight | N/A |
|---|---|
| Producer | Altura |
| Breeding | in alpine spring water |
| Conservation | consume within 2-3 days of opening, in the refrigerator at 4° C, the product killed at origin |
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