Step Aside, Cheese Plate—This Little Fish Antipasto Board Is the New It Appetizer

There is no charcuterie or cheese to see here. This “before the meal” board boasts an easy-to-make smoked trout spread, anchovies and butter, and crudité for a pop of freshness and crunch. The simple smoked trout spread is simply a matter of stirring together the smoked trout with cream cheese, shallots, capers, lemon, and parsley.

It’s thicker than standard dip and goes wonderfully with onion crackers. Serve it with anchovies and butter, a timeless combination. Smear the butter on baguette slices and lay an anchovy or 2 on top. Assemble them ahead of time or let guests make their own. This is a perfect starter if you’re hosting a Feast of the Seven Fishes supper on Christmas Eve.

Get a head start on hosting by making the smoked trout spread out approximately three days in advance. Shop it in the fridge in an airtight container.
Smoked Trout Spread
7 oz. smoked trout (drained pipes if in oil and skin got rid of if skin-on), flaked (about 1 cup packed).

4 oz cream cheese, softened.

1 Tbsp carefully sliced shallot.

1 Tbsp nonpareil capers, chopped.

4 tsp. fresh lemon juice (from 1 lemon).

1/4 tsp kosher salt, plus more if preferred.

1/4 tsp ground black pepper.

1 Tbsp carefully chopped fresh flat-leaf parsley, plus more for topping.

Anchovy & Butter Breads.

1/4 cup (1/2 stick) saltless butter, softened.

1 chopped baguette, sliced.

1 2-oz container anchovy fillets, drained pipes.

Crackers, raw veggies (such as cucumber, fennel, carrots, and celery), and olives (such as Castelvetrano), for serving.

Make the smoked trout spread out: Stir together trout, cream cheese, shallot, capers, lemon juice, salt, and pepper in a medium bowl up until well combined. Stir in parsley.
Assemble anchovy and butter breads: Spread a thick layer of butter on 1 baguette slice. Top with an anchovy. Put together staying breads or serve active ingredients– along with Smoked Trout Spread, crackers, veggies, and olives– on a board.

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