Trout is a medium-sized freshwater fish, inhabiting cold waters, mainly in Northern Portugal, from the pristine waters of Rio Coura.
 
Delicate freshwater trout is gently cooked and preserved in olive oil with a bright twist of lemon. The result is fresh, clean, and citrusy, with the lightness of the fish perfectly balanced by the natural zing of lemon.

Serving suggestion: Serve on crisp sourdough toast with crème fraîche and a few capers, or flake over a green salad with shaved fennel and dill.
Wine pairing: Pair with a Loire Valley Sauvignon Blanc for zest and minerality, or try an Adelaide Hills Sauvignon Blanc for a fresh, herbaceous match.