The Charcuterie Box

At Smoke in Chimneys, we take great pride in supplying our spring-raised trout to some of the East Coast's most distinguished restaurants—including multiple Michelin Star establishments—from our home state of Virginia to D.C. and around the Mid-Atlantic. 
Our commitment to quality and flavor has led to deep trust with these culinary communities, and now we're delighted to share them with you through our Trout Boxes! Each box features the same chef-approved fare, conveniently delivered to your door. Discover why our trout has earned a coveted place at the table for America's most discerning chefs…and introduce it to yours!

As a locally owned small business, we ship every Tuesday. Depending on your location, please expect your box to arrive within 1-3 days of the following Tuesday after you place your order.

Subscription Box purchases are charged every month on the day they were first purchased and shipped the following Tuesday (i.e. subscription started on the 15th of October, will charge again on the 15th of November and ship the following Tuesday).

Packing Notes:

• Trout is shipped with frozen gel packs to keep things chilled and fresh. Product may slightly defrost during transit; this is normal, safe, and to be expected. Please consider this before purchasing. 

• No refunds will be given for partially defrosted products. If you are uncomfortable with this, you may be able to purchase our trout locally.

• When your package arrives, refrigerate all the items if you plan to eat them within 3 days. If you plan to enjoy the items after the 3-day window, please place all fresh items in the freezer. Remove trout from the freezer to thaw a day before you would like to enjoy them.

We ship free within our 2 day radius!

Ready to take your charcuterie to the next level? With this box it really is as easy as 1, 2, 3!

1 - Get Inspired

Need a few ideas for dishes to create with your Charcuterie Box? Serve this creamy dip with crackers, toasted bread, or fresh veggies for a unique, savory-sweet appetizer. Or, use the Whole Smoked Trout and Smoked Boneless Trout Fillets as a standout addition to any charcuterie board! Pro tip: save a fillet for the next morning’s breakfast on a bagel with cream cheese! The possibilities truly are endless…

2 - Assemble the Smoked Trout Dip

Prep

Before making the dip, ensure your trout fillet is fully defrosted (use the largest fillet received). To thaw, leave it in its original packaging and place it in the refrigerator for one day.

Recipe

To prepare the Smoked Trout Dip, open the defrosted fillet package, remove and discard the skin, then gently flake the trout, and set aside.

In a large bowl, mix together:

• 8oz Sour Cream

• 8oz Cream Cheese (softened)

• 1½ teaspoons Apple Cider Vinegar

• 1½ Tablespoons Maple Syrup

• Trout Dip Seasoning Packet

Once the mix comes to a smooth consistency, add in the flaked trout. This dip tastes best once the flavors have a chance to meld together - we recommend making it a day or at least a few hours before an event.

3 - Confidently Serve

Use the largest fillet for the dip and the whole trout and/or remaining fillets as a unique protein, paired with your favorite charcuterie sides to make a statement. A whole fish tends to catch a lot of eyes! And with the unique flavor of spring-raised, Michelin-quality trout… Don’t be surprised when guests can’t stop complimenting the chef!

Trout Dip Seasoning Ingredients: Smoked Salt, Smoked Paprika, Spanish Paprika, Red Pepper Chili Flakes, Dark Chili Powder, Black Pepper.