Bringing out the full, natural flavours that define the Luss Smokehouse difference with each delicious mouthful, this simple recipe for success is based on just 3 essential ingredients - fish, salt and beech wood.
Producing a light, delicate and slightly sweet smoke, beech wood is the perfect companion to the rich, opulent flavours of our trout. If you've not tried a smoked trout before we suggest that once you've tried ours you may never look at salmon in the same light again.
We only use wood from traceable sustainable sources and all our fish is sourced from the West Coast of Scotland.
Our Smoked Trout must be eaten within 21 days of receiving. Once opened, should be consumed within 3 days and kept refrigerated.
If you have ordered or tried our Beech Smoked Trout before, please leave us a review in the section below! Your feedback is very important to us.