Spanish · Lunch
Smoked Fish Spread Board
Smoked trout flaked into a coarse spread with cream cheese, lemon, capers, and dill, served on a Spanish-style board with Manchego cheese, marcona almonds, piquillo peppers, green olives, and toasted baguette for scooping and spreading.
$7
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
556Calories
31.2gProtein
36.9gFat
29.8gCarbs
2.9gSugar
3.2gFiber
1485mgSodium
64mgChol
12.3gSat Fat
456mgPotassium
281mgCalcium
2.4mgIron
4.8mcgVitamin B12
12.7mgVitamin C
low-cholesterol
gluten-free-adaptable
mediterranean
hidden-gems
quick-lunch
Instructions
1
Prep
Flake the smoked trout into a small bowl, checking for and removing any stray pin bones with your fingers.
2
Whisk
Combine the softened cream cheese and lemon juice in a small bowl, whisking until smooth and loosened.
3
Fold
Fold the flaked trout, capers, and dill into the cream cheese until just combined, keeping visible fish flakes.
4
Plate
Arrange the Manchego slices, marcona almonds, piquillo peppers, and green olives around a board. Brush the baguette slices with olive oil, toast them in a dry pan over medium heat for 2 minutes per side until golden. Spoon the trout spread into a central dish, top with black pepper, and set everything out for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g smoked trout
- 3.6 oz100g cream cheese, softened
- 2 tsp2 tsp lemon juice
- 2 tsp2 tsp capers
- 2 tsp2 tsp dill
- 2 oz56g Manchego cheese
- 1 oz28g marcona almonds
- 2 oz56g piquillo peppers
- 1.4 oz40g green olives
- 4 slices4 slices baguette (1 oz/28g)
- 2 tsp2 tsp olive oil
- 2 pinch2 pinch black pepper
