Perfect Pairings & Recipes forSmoked Trout

Exquisite smoked trout flavour pairings and recipes, revealed through data science.

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Flavour Analysis

Beneath smoked trout’s familiar smoky depths lies a more intricate layering of brine, oleic acid and hickory. Beneath those first notes sit ash and kombu dashi, and animal fat and oak notes give the profile a final layer of depth and contrast.

Dominant Flavour Families

Woody
Carnal / Animalic
Sharp
Maillard
Earthy

Flavour profile of smoked trout

150 dimensions grouped into 10 flavour families. Bar length shows relative prominence. Scale 0–10.

Smoky

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Strongest notes

Smoked trout

SmokyMaillard

smoked trout8.6

Rich, aromatic wood-smoke notes distinctive of deliberately smoked foods. Strong in smoked trout.

Unlocking Flavour Combinations

To trace the flavour notes that frequently appear together, we examined the ingredient pairings in more than 30,000 recipes, decomposing each ingredient into its constituent flavour notes. By analysing which notes co-occur across successful combinations, we identified patterns of association that underpin culinary harmony.

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