Smoked trout is trout, most often wild-caught rainbow, brown, or brook trout, that has been cured by exposure to wood smoke. The fish come mainly from cold streams and rivers in regions such as the Scottish Highlands, the North American Rockies, and the European Alps, along with farmed trout raised to meet broader demand. It's part of the traditional Scandinavian smörgåsbord alongside rye bread, dill, and crème fraîche; it's used in salads, dips, and pâtés in the US and UK, and occasionally in sushi rolls in Japan. The flavor is delicate and slightly sweet with subtle smokiness, and the texture is firm yet flaky; it pairs well with citrus, capers, cream cheese, and fresh herbs like dill, chives, and parsley. Like other oily fish, it's a good source of omega-3 fatty acids and protein.