We smoked these Rainbow Trout fillets and finished 'em under chimichurri we made with fresh green herbs, garlic, ramp salt, and locally foraged Creeping Jenny blossoms that have a flavor similar to cilantro.
Fully cooked and ready to eat, serve our smoked Rainbow Trout on sea-cuterie boards and over pasta, eggs, fresh greens, and more. Dinner's ready when paired with our Local Mushroom Risotto Mix .
Each double-fillet about 9 oz. Keep refrigerated or freeze to extend storage.
Ingredients: Rainbow Trout, cilantro, oregano, garlic, red wine vinegar, ramp salt, pepper, shallot, olive oil, Creeping Jenny flowers.