Rainbow trout - smoked trout

Regnbue Ørred, smoked trout from Denmark

Fangst's Regnbue Ørred is a smoked rainbow trout from Danish freshwater, seasoned with juniper and lemon thyme in rapeseed oil from the island of Bornholm. Regnbue Ørred is simply Danish for rainbow trout. Delicate freshwater fish with a hint of the forest, ready to eat straight from the tin.

Smoked trout comes to you with the Regnbue Ørred from the Danish producer Fangst: delicate, savory, and aromatic. The rainbow trout, Latin Oncorhynchus mykiss, is raised in clear Danish freshwater and gently smoked. Juniper and lemon thyme add a resinous, fresh forest note, and the fish is then preserved in cold-pressed rapeseed oil, ready in a 100g tin. A quiet favorite from the North.

Mildly smoked, with notes of forest and juniper

Smoked trout tastes more delicate and refined than salmon; the mild smoky aroma carries, while juniper and lemon thyme provide a green, resinous freshness.

Upon opening, a bright scent of smoke and herbs wafts out, almost like a walk through a pine forest after the rain. On bread, the fillet is soft and succulent; the freshwater fish tastes pure and clear, never fishy. With 73 percent trout, the tin is packed with fish, complemented by rapeseed oil and salt. Delicate, savory, vibrant.

The rainbow trout is a freshwater fish, not a marine inhabitant, and you can taste that in its mild, clean character. Where salmon is rich and fatty, trout remains light and elegant. A subtle difference that makes this small tin special, especially if salmon feels a bit too heavy for you.

On bread, in a salad, with eggs

Buttered bread with horseradish and dill is the classic way to serve smoked trout, perhaps with a few drops of lemon.

This is Nordic tapas: just open and share. Flaked over a potato salad, the trout’s herbal notes really shine, as they do with scrambled eggs and chives on the weekend. If you prefer something bolder, try the smoked salmon; if you are looking for the taste of the sea, try the smoked herring. A glass of white wine or a light beer pairs perfectly.

If you prefer it warm, place the trout briefly on toast with melted cheese or fold it into a creamy pasta with lemon. That’s how you bring the forest to your plate.

From father's trout pond to the tin

The trout has a personal history for Fangst, leading back to Martin’s childhood on Danish trout farms.

Martin’s father, a biologist, helped develop a world-class trout farm in the Danish freshwater, and little Martin was often allowed to tag along. A piece of that memory is in this tin, Martin says, along with the juniper and lemon thyme for the forest within. In 2018, he founded the producer in Copenhagen with Rasmus and Mikkel; the trout was a labor of love from the very beginning.

The fish comes from Danish freshwater farms. A fish with family history, from Martin’s father to your kitchen.

Dark bread, cream cheese, cucumber

Once opened, the smoked trout keeps in the refrigerator for about 2 days. A 100g tin is enough for two appetizers or a refined breakfast. It works well on dark bread with cream cheese and cucumber, or as a light meal after a long walk. On cool evenings, add the pieces at the very end to a potato soup with dill.

It is equally well-suited for a leek quiche, a lukewarm lentil salad, or served with boiled potatoes and herb quark. The trout likes to stay cool, so take it out of the fridge just before eating. A splash of lemon awakens the herbs once more; add some good bread, and that’s all you need. This is how the North tastes, straight from the freshwater.