This speciality trout gravadlax is made using Hampshire trout. Caught in the gin crystal clear chalk stream waters of Hampshire’s nutrient-rich rivers. Richard at Butler Country Estates cures the trout fillet with a unique mixture of dill, salt, sugar, lemon zest, root horseradish, crushed peppers and gin. The result is one of the most complex and unique flavours that you will ever experience to your palette: River test trout, with the flavour of dill, which cuts though with sharp lemony fragrance and a sweet cured juniper aftertaste.
The small pack of Hampshire Trout Gravadlax is perfect for a special Christmas treat. The small pack is ideal for a starter for one or two. The packs should be kept refrigerated and use by the best before date. Can be frozen and should be used within 3 months of freezing.
