Hot smoking is a type of transformation typical of the countries of northern Europe. Trout is steamed at low temperatures and smoked at the same time, losing part of its liquids and taking on a juicy consistency.
The application of this smoking technique to a lean meat such as that called rainbow trout, creates a unique product, which is difficult to find on the market.
Excellent both natural, accompanied with butter, oil and lemon or with a flavored mayonnaise, and for salads and cold or hot dishes.