Smoked Trout Cheese Spread
16 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
3⁄4 cup coarsely chopped smoked trout orsmoked bluefish
1⁄4 cup coarsely chopped red onion
Black pepper, to taste
2 tablespoons capers
1⁄2 cup chopped fresh parsley
Crackers for serving
Put the cream cheese, mayonnaise, and smoked trout in the bowl of a food processor. Process until combined. Add the red onions, pepper, and capers, and pulse a few times until ingredients are just combined.
Scrape the mixture into a container and sprinkle with the parsley.
Cover and refrigerate for at least 8 hours or overnight.
Serve with crackers.
Serves 10 to 12.
Source:
Carolina Catch: Cooking North Carolina Fish and Shellfish from Mountains to Coast. Text © 2018 by Debbie Moose. Food photography copyright © 2018 by Juli Leonard. Used by permission of the University of North Carolina Press. www.uncpress.org
