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Tillingbourne Trout Farm, Abinger Hammer - Surrey's local producers

PUBLISHED: 06:09 14 December 2010 | UPDATED: 16:23 20 February 2013

Tillingbourne manager Jerry Strzebrakowski

Tillingbourne manager Jerry Strzebrakowski

The family run Tillingbourne Trout Farm, Abinger Hammer, smokes its own fresh trout, all caught and processed on site, as well as eels and Scottish and wild Alaskan salmon. They also sell smoked fish patés and game.


Originally published in Surrey Life magazine December 2008


In December, Surrey Life set out to discover whether it was possible to put together a Christmas lunch using only Surrey produce. The answer was a resounding 'yes' and fortunately all of the producers run year long operations


Words: Debbie Ward Pics: Pete Gardner

Smoked trout fillets and pat
from Tillingbourne Trout Farm, Guildford Road, Abinger Hammer

This family business smokes its own fresh trout, all caught and processed on site, as well as eels and Scottish and wild Alaskan salmon. They also sell smoked fish pats and game.

"The traditional way to serve smoked fish pat is with hot granary or brown toast with thick melted butter on top, while fillets go well in a salad with horseradish," advises Tillingbourne manager Jerry Strzebrakowski. "Some people even use our pats as dips."

He also suggests serving smoked trout and pat together, perhaps by making a roulade: "Horseradish accompanies smoked trout really well and so does our pt because it's got horseradish in it along with lemon juice and black pepper, so it's got all the accompaniments in one," he explains.

Tillingbourne also sells locally reared venison and game, including birds prepared Russian doll like inside one another.

"We sold more venison last year than ever before," says Jerry. "People wanted to try it as an alternative to turkey."


Working 12-hour days in the lead-up to Christmas, Jerry is looking forward to taking early January off. Before then, however, he has 14 relatives to host for Christmas day. Naturally, fish will be on the menu, with a whole dressed fish or perhaps a fish platter planned for the evening.

TOP TIP: Leave pat to stand at room temperature for an hour before serving, longer for a dip. For a roulade, wrap fish around the pt when the pt is cold.

Tillingbourne Trout Farm, Guildford Road, Abinger Hammer, SurreyRH5 6SA: 01306 730449

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