Our Kiln Smoked Trout Fillets are smoked for 7 hours using the delicate flavour of Wiltshire green oak. The temperature is slowly increased throughout the smoking process to a maximum of 85 degrees C, resulting in a beautiful golden brown fillet with a succulent texture which can be eaten hot or cold. Charlie’s Kiln Smoked Trout is ideal to add to a myriad of smoked trout recipes including salads, quiches and canapés. In this pack you’ll get two delicious fillets which you can freeze if required.