New "Beetroot Cure" Cold Smoked Trout product launch

This year has been very busy for our team, releasing a new cold smoked fish product takes a long time, requiring tremendous dedication from all of us. To get a new product through recipe trials, taste-testing, past the pre-release testing stage, whilst ensuring our packaging is both sustainable and informative and then to get it out onto the shelves is about a 6 month process. So we're really proud to be able to announce that this beetroot cure product is our new and exciting version of the cold smoked trout that we’ve become renowned for.

We’ve had so much fun in our development kitchen this year, experimenting with new curing techniques and in particular new smoke flavours with our wood choices to get this new product to market.

We have to submerge our fillets in organic beetroot juice for upto 24 hours before our hand applied dry-cure process. 

This time (after much deliberation) we’ve turned to “Alder” for our finishing wood, combining it with our signature beech for the main flavour profile.

Alder wood’s flavour is quite distinct compared to other smoking woods. It's smoke is delicate, subtle, and slightly sweet, this in turn gives us a really sweet and slightly earthy smoke profile when combined with the beetroot cured fish. Rather cleverly managing to not interfere with the delicate and sweet taste of the trout itself, we'll think you'll agree it's a real success!

Balancing all these flavours and techniques has been a tricky order but we've ended up creating a really luxurious and a visually-stunning addition to our cold smoked product range.

Please take a look at the product in our shop:

https://www.burnthillherbs.com/collections/all/products/cold-smoked-trout-beetroot-cure