Buzz
Photo Credit: Victor ProtasioSay goodbye to charcuterie and cheese! This pre-meal board features an easy-to-make smoked trout spread, anchovies paired with butter, and fresh crudités for a burst of crunch and brightness. The smoked trout spread is a simple combination of smoked trout, cream cheese, shallots, capers, lemon, and parsley, mixed to a thick consistency that works wonderfully with onion crackers. Pair it with anchovies and butter, a time-honored pairing—spread the butter on baguette slices and top with one or two anchovies. Prepare these in advance or let your guests build their own. This is an ideal starter for a Feast of the Seven Fishes dinner on Christmas Eve.
Plan ahead by preparing the smoked trout spread up to three days in advance. Store it in the refrigerator in an airtight container for maximum freshness.
Ingredients List
Smoked Trout Spread Recipe
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7 oz. smoked trout (drained if packed in oil and skin removed if necessary), flaked (about 1 cup packed)
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4 oz. softened cream cheese
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1 Tbsp finely minced shallot
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1 Tbsp chopped nonpareil capers
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4 tsp. fresh lemon juice (from one lemon)
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1/4 tsp. kosher salt, plus more to taste
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1/4 tsp. ground black pepper
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1 Tbsp chopped fresh flat-leaf parsley, with extra for garnish
Anchovy & Butter Toasts
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1/4 cup (1/2 stick) unsalted butter, softened
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1 sliced baguette
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1 2-oz jar of anchovy fillets, drained
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Crackers, fresh vegetables (like cucumber, fennel, carrots, and celery), and olives (such as Castelvetrano), for serving
Instructions
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Prepare the smoked trout spread: In a medium bowl, combine the trout, cream cheese, shallot, capers, lemon juice, salt, and pepper. Stir until smooth and well mixed. Add in the parsley, taste, and adjust the salt if necessary. Transfer to a serving bowl and garnish with extra parsley.
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Prepare the anchovy and butter toasts: Spread a generous layer of butter on one slice of baguette. Top with a single anchovy. Continue assembling the remaining toasts, or arrange all the ingredients—along with the Smoked Trout Spread, crackers, fresh vegetables, and olives—on a serving platter.
