Mother's Day

Smoked Norwegian Trout


  • 8 oz. Harbor Banks® Smoked Norwegian Steelhead Trout
  • 4 oz. Monarch® Red Sliced Pickled Onion
  • 2 oz. Rykoff Sexton® Capers
  • 6 oz. Chef's Line® Pimento Cheese
  • 4 ea. Hilltop Hearth® Greek-Style Pita Bread


  1. Toast pita bread in oven or on grill until toasted and lightly charred. Slice each pita into 6 portions.
  2. Place pimento cheese in a 4.5-ounce ramekin.

To serve:

Place smoked trout in the middle of board, fanning each slice.  Arrange red onions, capers, cheese and pita around the board in individual piles similar to a charcuterie board.  Serve immediately.

Recipe by Food Fanatics® Chef Jeremy Bevins, Western NC

Serves 4