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