We don't eat sea trout often enough, its "similar to salmon but with a finer texture and a more delicate flavour," says Keith Dunbar at the Summer Isles Smokehouse. He sweet cures the fillets of fish then cold smokes them over whisky barrel chips. Makes a wonderful starter, and some would say more superior with scrambled eggs than smoked salmon. Please note that as these are a smoked product from a different supplier, they are not available as part of the Tuesday Fish Market. Please order by Monday at noon so that we can deliver to you the same week.