How do I choose the right rainbow trout product for a sandwich cake, archipelago bread or canapés?

When choosing rainbow trout for cold dishes, it is worth considering the texture of the dish and the other flavours. Cured rainbow trout gives a sandwich cake a soft mouthfeel, cold-smoked trout pairs well with archipelago bread, and hot-smoked trout is suitable for fillings that can be crumbled. When you state the serving method, the number of guests and the date of the event when ordering, you will receive the right product and quantity for your needs.

Rainbow trout for cold dishes: choose the texture according to the dish

Gravad rainbow trout is soft and easy to slice. It is suitable for the layers and topping of a sandwich cake when you want a mild fish flavour and a neat cutting surface. Dill, lemon, cucumber and mild cream cheese, for example, go well with the fish. Strong sauces can overpower the flavour of the gravad fish.

Cold-smoked rainbow trout is denser and smokier. A thin slice holds together well on archipelago bread and in a small canapé. Warm-smoked rainbow trout, on the other hand, flakes into pieces, so it works well as a filling in sandwich cake, in a spread, or in a spoonable starter. Rågårds Lax to rainbow trout products include fresh, lightly salted, as well as cold- and hot-smoked rainbow trout.

Choose gravad salmon for neat slices, cold-smoked salmon for firm canapés, and hot-smoked salmon for a crumbly filling.

Cured rainbow trout for sandwich cake, cold-smoked salmon for canapés

For the sandwich cake filling, it is advisable to choose a fish that blends evenly with the cream cheese or other binder. Gravlax gives a refined taste, whereas hot-smoked fish makes the filling more substantial. If you are using hot-smoked fish, remove the skin and check for bones before crumbling. Leave some of the fish in larger pieces so that the filling does not become pasty.

The sweetness of archipelago bread needs to be balanced with salt and acidity. Cold-smoked rainbow trout stands up well to this combination, especially when you add horseradish, pickled onion or lemon. For cocktail canapés, 10–15 g of fish per serving is often enough if served with bread and a spread. For example, for 40 guests, with three canapés per person and a 12 g portion of fish, you’ll need 1.44 kg of fish. Allowing for about 10 %’s brings the order total to 1.6 kg.

Cold fish platters require controlled storage

Prepare the sandwich cake preferably the day before so that it has time to set. Add the fish slices to the surface closer to serving so that they retain their texture and appearance. You can assemble the canapés in batches. This way, all the pieces will not warm up while waiting to be served.

Keep the fish and prepared canapés in the fridge until serving. Use clean utensils and avoid keeping the fish at room temperature longer than necessary for serving. Freezing can soften the texture of cured and smoked fish, so check rainbow trout storage and thawing instructions before preparation.

Rainbow trout for cold dishes should be ordered in good time.

Cold-smoked rainbow trout is made to order, so please contact us before your planned serving date. Please state the number of people, the number of portions, how it will be used, and the day you need the product. Rågårds Lax will confirm availability, a suitable packaging size, and delivery. During peak seasons and for large orders, it is advisable to check the schedule well in advance.

Rågårdds Lax farms and processes domestic rainbow trout in the village of Skaftung in Kristinestad. The company serves households, catering businesses, restaurants and retailers, and delivers products all over Finland. You can estimate the exact quantity using personal dosage meteringTo order and for further details, call +358 6 222 9143.