This is an easy appetizer to keep in mind for Thanksgiving and holiday get togethers. Add smoked trout and some plain crackers (I like the sea salt and olive oil ones from Rustic Bakery) and you’re all set. Also great as a gourmet spread for bagels or English muffins. Adapted from “Smoked Trout and Caper Cream Cheese Toasts” by Food and Wine magazine. (Their recipe includes shallots, which I forgot to add, but the result was still delicious! If you do want to add shallots, I suggest combining them with the lemon juice an setting aside for 5 or 10 minutes before combining with the cream cheese.)
Chive and Caper Cream Cheese
makes about 1/2 cup, enough for two small ramekins
Ingredients
- 4 ounces cream cheese, brought to room temperature
- 1 tbsp chives, minced
- 1 tbsp capers, drained and minced (or rinsed and minced if they are salted instead of pickled)
- 1 tbsp lemon juice
- salt and freshly ground black pepper
Serve with plain crackers or thin slices of baguette and bite-sized flakes of smoked trout
Instructions
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Mix all ingredients using a spatula or spoon and pack into ramekins. Cover and refrigerate to firm and meld flavors.
