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smoked  TROUT

A large proportion of Goulburn River Trout’s fish are hot smoked. The hot smoking techniques we use, follow the centuries-old, artisanal traditions of continental Europe.


No preservatives or smoke flavour enhancers are used. Our smoked trout are brined using only sugar and salt and we generate smoke using the magnificent local hardwood: Mountain Ash (Eucalyptus regnans).  All smoked products are “ready to eat”.


Our trout is a very versatile product and can be served and cooked in countless ways.  The smoked trout can be served flaked in creamy dips or in pieces as mouth watering hors d'ouvres, or stirred through your favourite risotto or pasta.  Our trout can be substiuted for salmon in most salmon recipes - there are endless ideas online and in print.

But here is one of our favourites!

Smoked Trout Pasta



Cook pasta in boiling salted water until al dente.  Meanwhile saute onion, garlic and chili 2 -3 minutes or until golden. Add sugar, lime juice and fish sauce and cook another minutes until sugar caramelises.  Add fish stock , sun-dried tomatoes and capers.  Simmer gently until sauce thickens.  Once pasta is cooked, drain immediately and stir through sauce until well coated.  Add flaked trout and gently toss through pasta and sauce. Serve scattered with freshly chopped herbs.  

  • 2 tablespoons olive oil 

  • 1/2 brown onion finely chopped

  • 3 cloves garlic finely chopped

  • 1 red chili finely chopped without seeds

  • Juice of 1 lime 

  • 1/4 cup of rinsed capers

  • 1/2 cup of sun-dried tomato strips

  • 1/2 cup of fish stock 

  • 2 teaspoons fish sauce 

  • 1 tablespoon caster sugar 

  • 1 smoked trout, skin and bones removed, flaked

  • Handful chopped basil

  • 400 grams dry spaghetti

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