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This rainbow trout is deboned, carefully smoked using aromatic apple wood and packed in tins using high quality olive oil for freshness and delicate taste enhancement. 3.2 oz.
One of our customer's favorite ways to eat trout. We love to use this in Tabouleh salads.
1 package Osem Israli Cous Cous - cooked
1 cucumber, peeled, seeded and cut into small dice
1 pint cherry tomatoes - cleaned and cut in half
1 cup Freshly chopped parsley
1 tin Cole's Petit Rainbow Trout
The juice of one lemon
Make the cous cous and drain. Add the cucumber, tomatoes, parsley the tin of Rainbow trout (including the olive oil) and lemon juice. Toss and refrigerate for 30 minutes to allow the flavors to meld. Add salt and pepper if deisred.