Wood-smoked trout

The trout is farmed in a nearby river, and sisters Ana and Marta Pérez - the cannery owners - collect the best fish each morning and it is prepared the same day. Beech wood is then used to smoke the trout for one to two days, achieving a delicate smoked flavour. The trout are small because they are more flavoursome and the wood smoke complements the flavours very well, the sisters say.

Ingredients: trout, olive oil (29%), natural smoke and salt

Weight: 170g

Country of origin: Spain