Find Charlie's Trout at the Farmers' Market every week...

We've been selling our wares at Pimlico London Farmers' Market for the last six months and it's been so much fun that we're now taking part in the Marylebone Market too. Both markets have a wonderful selection of delicious fresh products, artisan specialities and interesting foodie businesses to browse and buy from.

Find Charlie's Trout at the Marylebone Farmers' Market (W1U 4EW) on the 1st and 3rd Sunday of every month, between 10am and 2pm.

Find Charlie's Trout at the Pimlico Farmers' Market (SW1W 8UT) on the 2nd and 4th Sunday of every month, between 9am and 1pm.

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Charlie's Trout features on BBC2's 'Back to the Land'...

 
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We're very excited to have appeared on Kate Humble's 'Back to the Land'! This enlightening series explores the challenges facing rural businesses and celebrates the successes of entrepreneurs all around the countryside. The BBC2 TV crew followed Charlie a few weeks ago, filming him at the riverside, at the smokery and at the wonderful Cowdray Park Farm Shop. 

With plenty of chat from Charlie, the show was both entertaining and insightful and a great opportunity to find out about the hard work and dedication which goes into all those delicious packs of Charlie's Smoked Trout.

'Back to the Land' aired on BBC2 Tuesday May 22nd at 7pm

 

Watch Charlie in action on You Tube above. (Charlie's Trout is featured around the 24 minute mark.)

 

 
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Charlie's Trout featured in Vogue's 'Christmas Gifts for Him'.

We’re thoroughly delighted to have been featured in Vogue’s coveted ‘Christmas Gifts for Him’ list.

Amongst the super stylish accessories, luxurious pamper products and state-of-the-art gadgets, nestles Charlie’s ‘Ultimate Collection’, a gastronomic combination of a generous 500g pack of Charlie’s Cold Oak Smoked Trout, a bottle of award winning Wiston Estate Cuvée 2013, our award winning Handmade Smoked Trout Paté and a tin of delicious Irish Digestives from the Lismore Food Company.

Our Ultimate Collection is earmarked  by Vogue as ‘a smart gift idea for the man in your life’ and we couldn’t agree more (though it’s definitely not only for the boys). It’s part of our brand new ‘Charlie’s Trout Gift Selection’ which includes plenty of delectable combinations of Charlie’s Cold Smoked Trout, Wiston Estate Wines, our Handmade Smoked Trout Paté, Charlie’s Hot Smoked Trout and Lismore biscuits, all packaged beautifully and prepared specially. For convenience, we’ve arranged for three Christmas Delivery Dates - the 15th, 19th or 21st December, so you know exactly when your gift is expected.


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Wether you’re looking for a beautiful corporate gift that’s a little bit different, presents for foodie friends and family or a sumptuous seasonal addition to your own celebratory spread, find the full range of Charlie’s Trout gifts here

If you have a list of multiple gifts which need to go to various addresses - no problem. Just get in touch with us and we’ll take care of your delivery list and personalised messages - and make sure your gifts reach their recipients beautifully packaged and ready for Christmas.

 

Our Hot Smoked Trout makes marvellous meals in minutes...

At Charlie’s Trout, when we talk fast food we mean the kind that’s ready on our plates in just a few minutes but which is also delicious, nutritious, colourful and appetising. We’re definitely not averse to a bit of proper ‘pottering around the kitchen’ kind of cooking but sometimes the window of opportunity for that is a little bit limited. If the family’s starting to circle, vulture-like or the hunger pangs have really set in then reaching for a pack of our succulent Hot Smoked Trout can be the start of something suitably speedy (and scrumptious to boot).

One of our favourite go-to recipe sources is bbcgoodfood.com. With thousands of recipes listed, all with really simple instructions, whether you’re planning to prepare a canapé selection for a party, a meal for friends or a special celebratory dinner - finding the perfect menu is simple. There are plenty of brilliant smoked trout recipes to be found too. Recipe ideas that will work wonderfully well with Charlie’s Cold Smoked Trout or our Hot Smoked Trout fillets.

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Most people are pretty familiar with the concept of cold smoked trout. The unmistakable coral-colour, delicate slices and melt-in-the-mouth texture you get from carefully reared and prepared fish like Charlie’s Trout, is unbeatable. And when you combine excellent trout with a special blend of sawdust and a generous amount of smoking time (just like we do) the resulting cold smoked trout is a triumph.

People tend to be a little less well-versed in the intricacies of hot smoked trout. It is prepared at a hotter temperature (rather than being marinaded in hot spice) which gives it a moist, more robust texture, delicious succulence and opaque appearance. If you prepare hot smoked trout with the devotion to perfection that we do - the results are an absolute treat.

 Photos & recipes : bbcgoodfood.com 

Photos & recipes : bbcgoodfood.com 

When it comes to speedy supper or lunch solutions Charlie’s Hot Smoked Trout is a champion and bbcgoodfood.com really comes up trumps for  perfect ingredient combinations tha'll showcase its tasty fillets.

We’ve picked out a few of our favourite quick and delicious dishes below but there are plenty of other fabulous recipes for Hot Smoked Trout on the world wide web, our Pinterest boards and beyond. 


BBC GOOD FOOD'S CREAMY GNOCCHI WITH HOT SMOKED TROUT & DILL

INGREDIENTS:

350g pack of gnocchi, 150ml double cream, 1 large courgette (coarsely grated), small bunch chopped dill (reserve a few fronds to garnish), 1 pack of Charlie's Hot Smoked Trout fillets (flaked).

METHOD:

Cook the gnocchi according to the pack's instructions in a large pan of boiling water. Whilst this is cooking, heat the cream gently in a separate pan, add in the courgette and cook for a minute or two. Turn up the heat, bubble and thicken. Stir in the Hot Smoked Trout and dill, heat through and season to taste. Drain the gnocchi and stir through the sauce. Sprinkle with the dill fronds and a twist of black pepper to serve. Devour.

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BBC GOOD FOOD'S HOT SMOKED TROUT FISH PIES

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INGREDIENTS:

1 and a half tbsp butter, 3 tbsp plain flour, 350ml full-fat milk, 1-2 tbsp creamed horseradish (optional), small bunch chopped dill, 1 bunch chopped spring onions, zest of 1 lemon, 2 packs of Charlie's Hot Smoked Trout fillets (flaked), 450g mashed potato (leftovers are great for this).

METHOD:

Heat oven to 180C. Melt the butter in a saucepan then stir in the flour for 1min. Gradually stir in milk and horseradish. Bubble the sauce to thicken for a couple of mins, then add dill, three quarters of the onions, lemon zest, fish and seasoning. Pour into four individual pie dishes or 1 large pie dish. Mix the remaining onions with the mash, spread over the fix mixture and bake for 15-20 mins until golden and bubbling. Serve with stem broccoli or sugar snap peas.


BBC GOOD FOOD's Hot Smoked Trout & spelt salad with watercress

INGREDIENTS:

85g think-stemmed broccoli, juice of half an orange, 1tbsp flat leaf parsley (chopped), 140g ready-to-eat spelt, 140g Charlie's Hot Smoked Trout (flaked), large handful watercress. 

METHOD:

Steam the broccoli gently until cooked al dente (approx 3 mins should do). Mix the orange juice, chopped parsley and spelt together and then gently toss in the hot smoked trout, broccoli and watercress. Enjoy.

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To get some Charlie's Hot Smoked Trout delivered to your door, pop to the Charlie's Trout web shop.

To find more delicious recipe ideas for Charlie's Trout, including the recipes and pictures featured above, head to www.bbcgoodfood.com

Charlie's Trout featured in Country & Town House's Gastro Top 5.

We're very excited to be featured in gorgeously glossy magazine, 'Country & Town House' this month.

Amongst the fabulous fashion, inspiring interiors and mouthwatering foodie articles, Charlie's Trout has slotted nicely into September's Gastro Gossip page. Focussing on Shooting Party Spoils the top 5 column gives Charlie's Trout a thorough thumbs up, saying 'Smoked salmon is so passé. Charlie knows it's all about trout, whether cold or hot smoked or whipped into a pate.'

We say Country & Town House is well worth a read. Just like Charlie's Trout, it's the perfect lunchtime treat. 

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Charlie’s Smoked Trout makes perfect canapés for the Summer party season.

School’s out and we’re aiming to make the most of the (hopefully) sunny weekends and sultry evenings, catching up on a little bit of social interaction. We don’t mean the kind that keeps you huddled round your mobile phone - we’re thinking more along the lines of glorious garden parties, al fresco cocktails or Pimms on the patio. Friends, fizz and nibbles are the perfect accompaniments to plenty of laughter and a good old chin wag.

Whether you’re lucky enough to have a sprawling garden, complete with gorgeous views and shady corners, you have a simple outdoor space, or you just have a handy local park, getting a group of friends (whatever the size) together of an evening for a little well earned relaxation (particularly if you’ve spent the day busily entertaining the kids) is hard to beat.


(You can find the lovely recipes above and photo sources for these delectable images, via our pinterest link at the bottom of this post.)

To make your gathering a little bit more special, preparing a few tasty looking nibbles to accompany your cool drink selection can ensure hunger pangs are banned from the party - and that means that everyone sticks around too. We’ve found that with a little bit of effort and a large pack of Charlie’s Smoked Trout, you can quickly rustle up some delicious snack solutions to thoroughly impress your guests.

When it comes to planning a gathering of any kind, Pinterest is always our first port of call. If you're not familiar with Pinterest, it’s an amazing on-line album, full of creative inspiration and photographs. They all link back to relevant websites, so when it comes to searching out ‘the best smoked trout recipes’,  ‘some smoked trout canapés’ or ‘party food with smoked trout’ (for instance) you’re quickly faced with a plethora of ideas. 


You can find some of our boards on Pinterest too, including one especially dedicated to Charlie’s Trout based nibbles, perfect for parties and gatherings (but which are nice and simple to prepare). Why not try our own classic Charlie’s Cold Smoked Trout Blini recipe or have a go at creating a plate of Smoked Trout stuffed Endive leaves?

Opt for Hot Smoked Trout on Sliced Potatoes or our very own recipe for Smoked Trout Terrine (which you can just slice and serve with posh crackers). We’ve gathered a veritable smorgasbord of smoked trout recipe ideas which would go down a storm at a gathering with friends or any garden based celebration throughout the Summer season. 


Why not have a browse here and then head over to the Charlie's Trout  shop to stock up.

Summer Salad recipes that truly celebrate Smoked Trout.

When the temperature’s soaring and you’re looking for simple al-fresco supper solutions then Charlie’s Trout is the perfect recipe ingredient. No need to cook it because we’ve carefully prepared it for you. It’s just a case of adding it to whatever other ingredients take your fancy and enjoying the results in the shade of a great big parasol.

At this time of year, the garden is full of fabulous fresh ingredients, there’s pick-your-own a plenty and the veggie shops are all bursting with lovely local produce. Delicious new potatoes, crisp lettuces and quirky salad ingredients which can quickly transform a standard salad into something spectacular.

A flourish of pea-shoots, a scattering of nasturtium flowers or a handful of freshly picked mediterranean herbs can make all the difference - and using a Great British Ingredient like Charlie’s Trout means you’re always starting from a good footing!

As well as our very own favourite summer recipe for Charlie’s Smoked Trout Salad, we’ve found a few other spectacular Smoked Trout salad recipes that have really got our taste-buds tingling. From some of our favourite sources and listed below, they’re real show-stoppers and definitely good enough for guests (but still nice and simple to rustle up in no time).


Charlie’s Signature Smoked Trout Salad.

(Serves 6 as a starter, 4 as a main)

INGREDIENTS:

330g Charlie’s Trout (sliced), 3 Blood Oranges (thinly sliced), 1 bag of frozen Edamame Beans, A handful of Pea Shoots, Pepper.

For full recipe, look here.

METHOD:

Thinly slice the blood oranges and place in a bowl, add the smoked trout to the oranges. Cook the edamame beans in a pan of simmering, lightly salted water for 3 mins. Drain beans, pod them and add to the bowl of oranges and smoked trout. Add a generous handful of pea shoots to the salad and finish with a little ground pepper to taste. Enjoy.


Olive Magazine’s Tasty Smoked Trout recipe with warm Jersey Royals.

 Photo & recipe: Olive Magazine.

Photo & recipe: Olive Magazine.

(Serves 2 as a main course)

INGREDIENTS:

500g Jersey Royal New Potatoes, 125g Hot Smoked Trout, Small bunch of Tarragon (chopped), 1 Shallot (finely chopped), 1tbsp Red Wine Vinegar, 2tbsp Olive Oil, 6 Spring Onions (finely chopped), 50g Pea Shoots (or Rocket).

For full recipe, head to the excellent Olive Magazine website.

METHOD:

Boil the potatoes in water (salted) for 10-15 minutes until cooked. Drain and once they’ve cooled a little, cut into thick slices. Mix together tarragon, shallot, red wine vinegar, oil and seasoning. Pour ¾ of this dressing over the warm potatoes and mix. Add spring onions and pea shoots and mix again. Arrange on 2 plates and top with the hot trout. Pour over the rest of the dressing, serve and savour.


The Telegraph’s Stylish Smoked Trout, Egg and Potato Salad recipe

 Recipe & photo : The Telegraph

Recipe & photo : The Telegraph

(Serves 6 as a main course)

INGREDIENTS:

500g Baby Potatoes, 2tbsp White Wine Vinegar, 100ml Extra Virgin Olive Oil, 6 Eggs, 375g Hot Smoked Trout, 60g Baby Leaves (pea shoots, watercress, spinach), 12 Dill Sprigs (torn), 10g Chives (halved), 50g jar Salmon Roe (optional), 120g Sour Cream, 1tbsp Double Cream, 2tbsp Dijon Mustard, Juice of 1/2 small Lemon.

For full recipe, pop over to Telegraph.com.

METHOD:

Boil or steam the potatoes until just tender. Once they have cooled a little, slice them. In a bowl, mix together the vinegar, two thirds of the olive oil and some seasoning and toss in the potatoes. Leave to cool completely. Make the creamy dressing by mixing everything together. Boil the eggs for eight minutes and then plunge into cold water, then peel and halve. Flake the smoked trout and carefully combine it with the rest of the olive oil, some seasoning, the potatoes with their dressing, the leaves and the herbs. Arrange on a plate and add the eggs. Drizzle over the creamy dressing and dot with little spoonfuls of salmon roe. Serve and feel just a tiny bit smug.


Le Petit Oef’s Smoked Trout Salad with Fennel, Dill & Horseradish Dressing.

 Photo & recipe: Le Petit Oef.

Photo & recipe: Le Petit Oef.

(Serves 2 as a main course)

INGREDIENTS:

120g Hot or Cold Smoked Trout (broken up), 120g Beetroot (cooked, halved and sliced), 1 bulb Fennel (sliced), 100g Radishes (sliced), 2 Spring Onions (sliced), 25g Dill (roughly chopped), 70g Rocket.   

FOR THE DRESSING: 3 tbsp Natural Yoghurt, 2 tbsp Olive Oil, 2 tsp Horseradish Sauce, 1 clove of Garlic (crushed), Juice of half a Lemon, 300g cooked New Potatoes (optional).

METHOD:

Pop all of the dressing ingredients together in a jar or jug and mix together.

Put the fennel, radish, spring onions and dill into a bowl and mix well. Add beetroot (and potatoes, if you like) and stir gently. Spread some rocket on your plates and pile the rest of the salad over it, topping off with the smoked salmon.

Pour the dressing liberally across to finish.

For full recipe, visit the lovely lepetitoef.com.


We think all of these recipes would work well with either our Hot Smoked or Cold Smoked Trout. To have some Charlie's Trout delivered straight to your door, pop to our shop.

To find these featured recipes, these gorgeous photos and other scrumptious salad recipes, head to lepetitoef.com, Telegraph.co.uk, olive magazine.com or our own recipe page.

Charlie’s Hot Smoked Trout, thoroughly fantastic for recipes.

Our Hot Smoked Trout is a classic amongst ingredients - delicious in a simple sandwich, easily transformed into a sensational starter and it makes an even more delicious alternative to hot smoked salmon in some of our favourite recipes. We think Charlie's Hot Smoked Trout makes a brilliant staple for the fridge because whether you add it to pasta with a scoop of creme fraiche and some spinach leaves, use it to make some fabulous fish cakes, or dress it up in a seasonal salad, you can rely on it to create a truly delicious supper.

Our Hot Smoked Trout is worthy of being served up to your most discerning guests,  but you can also rest assured that it's easy to rustle up a recipe that'll be consumed with gusto by the family.

The particularly excellent thing about our Hot Smoked Trout is that it has such a delicious flavour and texture, that simple, speedy recipes really allow it to shine (let’s face it - sometimes you just need something sensational in super-quick time).

One of our favourite mid-week recipes is a simple quiche. Rich, crumbly pastry and a creamy filling intermingled with generous flakes of Charlie’s Hot Smoked Trout and a little seasonal green veg.

This time of the year it’ll work perfectly with steamed spring vegetables or a salad straight from the garden. As well as being easy and quick to prepare - you can make it in advance and freeze it if that better suits your hectic schedule.

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There are a million variations of the classic quiche recipe but once you’ve found your favourite you can really make it your own - and be able to rustle one up in no-time. For the best shortcrust pastry, we like a little bit of Jamie Oliver. His recipe uses equal fat to flour, with cheddar cheese making up part of the fat. This gives the pastry a crispy finish and really tasty flavour. Jamie also recommends adding a few herbs to the pastry which makes it even more flavoursome - and who’re we to argue?

Once we’ve got our pastry prepped we always try to stick to the rule of letting it rest in the fridge - just for a few minutes - because it really does make it easier to roll out. It’s a good moment to get the filling organised (or pour a glass of wine) in any case. We always bake the quiche case blind first too so there’s no risk of a soggy bottom. A piece of baking parchment and a handful of dried pulses works well, as does pricking the pastry base a few times with a fork before you pop it into the oven.

Some oven roasted red onions make a good start point for the filling, then a couple of Charlie’s Hot Smoked Trout fillets flaked and spread. We like to add a few chargrilled courgette slices, asparagus spears or wilted spinach leaves too. We keep the egg mix simple - 250ml of double cream and three eggs works well or creme fraiche is a good alternative. 

A sprinkling of tasty grated cheddar to finish things off and then 40mins-ish in the oven by which time we’ll have a fluffy filling, fuelled with the flavours of Charlie’s Trout and a crisp golden shell. Delicious - particularly when eaten al-fresco and accompanied by that well deserved glass of chilled white wine.

For our our favourite shortcrust pastry recipe, pop over to Jamie Oliver's recipe pages. To order your Charlie's Hot Smoked Trout, pop along to our shop.

This Father's Day, treat him to Charlie's Trout.

Not long now 'til Father's Day (it's Sunday 18th June in case you were wondering) and if you're thinking of treating your Dad to something a bit special this year - read on.

Our cold smoked trout makes a brilliant breakfast - just the thing for starting off a special Father's Day. Here's a simple yet delicious recipe that you could rustle up in no time (and will certainly get you a few brownie points from Dad).


CHARLIE'S SMOKED TROUT FLORENTINE

Serves 4

Ingredients:
250g Cold Smoked Trout
2 Wholemeal Muffins
4 Eggs
1 bag of fresh Spinach
Salt and Pepper
Hollandaise Sauce 

Method:

Slice the muffins in half and pop into the toaster to toast. Steam the spinach for just a minute or two so it's wilted and season with salt & pepper. Softly poach your eggs in swirling, boiling water (or a poaching pan). Butter the split muffins and pop onto plates. Add spinach, a generous helping of Charlie's Trout and a poached egg. Top with a dollop of hollandaise sauce to finish.

To serve, accompany with squeezed juice, fresh coffee and the Sunday Papers.


Alternatively, why not send your Dad something a little bit different this year? We can deliver a pack of delicious Charlie's Trout direct to his door, with a personalised gift tag from you. 

Order by Monday 12th June and we'll deliver it to him on the Friday so he can enjoy it on Father's Day with your best wishes. All of our products come perfectly packaged with their own reusable chill packs. They can all be frozen too so you can always save some for later.