Butler Country Estate use Hampshire trout caught in the gin crystal clear waters of Hampshire’s nutrient-rich rivers to make their speciality trout gravadlax.
They cure the trout fillet with a unique mixture of dill, salt, sugar, lemon zest, root horseradish, crushed peppers and gin. The result is one of the most complex and unique flavours that you will ever experience to your palette: River test trout, with the flavour of dill, which cuts though with sharp lemony fragrance and a sweet cured juniper aftertaste. Thinly D cut and packed by hand, a must for your dining pleasure.
PARTNER BIO & TRACEABILITY:
Butler Country Estates makes delicious smoked trout pate and fillets in the historic city of Winchester, in the heart of Hampshire.
Its smokery lies within a few minutes of the River Test, Itchen and Meon which are some of the finest nutrient-rich, chalk streams in the world.
They use rainbow trout raised in Hampshire’s gin-clear crystal waters for our smoked trout pate, whole fish and fillets. Being so close to their smokery ensures a freshness which is exquisitely reflected in the taste of our pates and fillets. So much so, in 2020, they were awarded a Great Taste Star by The Guild of Fine Food.
Butler Country Estates smoked trout pate, whole fish and fillets are for food and gourmet lovers devoted to seeking out new tastes, flavours and aromas.
