This smoked trout is cured in their Lowland Cure which is a blend of sea salt and Demerara sugar allowing you to enjoy a perfect balance of the smoke, the sweetness of the sugar and the flavours of the trout. This is their sweetcure. It’s perfect alone with some rye bread or in pasta dishes.
Campsie Glen Smokehouse produces award-winning seafood charcuterie and is enjoyed in some of Scotland’s finest hotels and restaurants.
It’s cured for 7 days, dry out up to 25% of their moisture whilst smoking with the Campsie Glen blend of handpicked kiln dried wood chips.
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