No heating up the kitchen to make this spread from “Carolina Catch,” which is great for summer parties.
Smoked Trout Cheese Spread
from “Carolina Catch: Cooking North Carolina Fish and Shellfish from Mountains to Coast” by Debbie Moose copyright 2018
Makes 10 to 12 servings
16 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
3/4 cup coarsely chopped smoked trout
1/4 cup coarsely chopped red onion
Black pepper to taste
2 tablespoons capers
1/2 cup chopped fresh parsley
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 they are just mixed in.
Scrape the mixture into a container and sprinkle with the parsley. Cover and refrigerate for at least 8 hours or overnight. The spread can be made up to 2 days ahead. Serve with crackers.
To learn more – and get more recipes – take a look at the book. And the Moose is on the loose! Visit Events at debbiemoose.com to find a signing or cooking class I’m doing near you!