Smoked Trout with Juniper and Lemon Thyme
The delicate and complex flavors of FANGST’s Danish Freshwater Trout make it an elevated pantry staple. Smokiness complements the trout’s mild flavor, while juniper and lemon thyme (the green herb’s citrusy cousin) add a pleasant herbal spiciness. Neutral rapeseed oil preserves the trout's flaky texture and clean flavor.
Danish Fresh Water Trout is a tribute to FANGST founder Martin Bregnballe’s father, who spent his career as a biologist dedicated to improving Danish freshwater trout farming.
There’s plenty of fish in the sea. Try Sprats with Heather and Chamomile and more from FANGST.
How to use
Needing nothing more than a piece of crusty bread and pickled vegetables, FANGST Freshwater Danish Trout is perfect right out of the tin for smørrebrød-inspired open-faced sandwiches. Or, complement the juniper and lemon thyme flavors and flake this trout into salads of sweet and earthy fennel or celery.
About the producer
Fangst, or “catch” in Danish and Norwegian, is a Copenhagen-based tinned seafood company restoring Nordic culinary traditions through a modern lens. FANGST exclusively uses regional and underutilized ingredients, such as sprats (a fish often considered by catch) and rapeseed oil (a relative to the mustard plant). In their effort to unearth the Nordic flavors of the past, FANGST also embraces environmental stewardship. They have developed their own standards of sustainability and partner with farms that meet their criteria. Additionally, all of FANGST’s seafood is sourced from fisheries and farms that are certified by the Marine Stewardship Council (MSC) and Aquaculture Stewardship Council (ACS).
