If you've only ever had smoked salmon, smoked ocean trout is going to be a revelation. Ocean trout has a naturally higher oil content than salmon, which means it can handle a more intense smoke — and Harris Smokehouse uses exactly that to their advantage. The result is a deeper, richer flavour with a texture that's silky and substantial at the same time.

Harris Smokehouse has been a family operation for four generations, running out of the Adelaide Hills in South Australia since the 1960s. They make everything by hand, free of artificial colours and preservatives. No shortcuts, no additives — just fish, salt, sugar, natural wood smoke and natural culture. That's it.

Use smoked ocean trout anywhere you'd use smoked salmon, but reach for it when you want more flavour impact. It holds its own alongside strong accompaniments — capers, pickled onion, horseradish, sourdough with good butter. It also works beautifully on a grazing board, tossed through pasta with crème fraîche, or simply eaten straight from the packet with a squeeze of lemon.

Once opened, eat within 3 days.

100g per pack. Frozen.

Ocean Trout (fish), Salt, Sugar, Natural Wood Smoke, Natural Culture. Contains Fish.