Sealed, numbered and signed by the hand that made it.
THE SMOKEHOUSE
Hot-smoked whole over applewood, flaked warm and packed in its own smoked butter.
$47
Hot smoking is the older sibling of cold smoking, and the more universal: any culture with fire and fish arrived at it. What distinguishes it is that the fish cooks as it smokes, so the product is finished rather than raw — which made it the everyday food of river and lake communities from Finland to the Great Lakes.
The Central European tradition of Räucherforelle, smoked whole with head on and eaten warm from the smokehouse door, is the direct ancestor of this jar.
Smoked trout is a staple of Austrian and Bavarian lakeside inns and of the Scandinavian smörgåsbord. Its fine-dining moment came through Magnus Nilsson at Fäviken and through Skye Gyngell's cooking at Petersham Nurseries, where warm smoked fish and a sharp dressing became a signature.
We smoke the butter in the same chamber, on a tray beneath the fish, so it catches both applewood and dripping fat. It is the reason this jar tastes more of smokehouse than any jar of plain smoked fish can.
Two hours at 80°C, no more. Trout is lean; a third hour and the flesh goes chalky.
Brine, then hot smoke
8 hours brine · 2 hours smoke
Warm on toast with lemon and horseradish, or flaked cold through potato salad.
Every defining ingredient, named: who grew or caught it, where, when it was taken, what it has meant to the people who kept it, and what it does for you.
Harvested October 2025
Pruned spring 2025
Nutrition figures are typical values for the ingredient itself and are given as a guide, not as a dietary claim. Harvest dates refer to the batch printed on your lid.
