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Cold smoked rainbow trout.


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the steps so far...

Nice fresh fish


Remove the head and gills - leaving the collar in place


Cut the ribs each side of the backbone with the tip of a sharp knife


Fillet with a long blade, running it along the backbone as a guide


Repeat for the other fillet underneath the backbone



The trout fillets are small so can be cured in several layers


Covered in clingfilm and in the fridge to cure

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Had a stroke of luck last week...went into a cook shop and bought, in their restocking sale, a Victorinox smoked salmon fluted knife. Was £65 and got it for £15! It is amazing and has changed the slicing game completely. I have a wonderful flexible fish filleting knife, a Sabatier, also a sale item bought when I lived in France....on the coast.  They are both “les bijoux du chien “ ....look that up if you don’t know it!

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