Fresh, clean, flaky, and moist, this smoked trout from Fangst is a floral trip into the flavorful history of Nordic cuisine. Expertly raised in the small, slowness-centered trout farms of Denmark, these fillets are gingerly smoked before they are packed in buttery rapeseed oil with piney juniper and bright lemon thyme. Try them on brown bread with grass-fed butter or flaked atop some mustard-whipped deviled eggs.
