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