Cream Cheese and Smoked Trout with Lemon Myrtle Flavour Pearls

 This recipe is really a fancy dip of sorts. Cream Cheese and Smoked Trout with Lemon Myrtle Flavour Pearls sounds fancier than dip too. I have really just spread Cream Cheese onto a platter and topped it with delicious things that also look lovely.

We opted for Smoked Trout but you could certainly change the flavour to suit yourself. Semi-dried Tomatoes, Olives and fresh Basil or Pesto would be great. Maybe swap the Pearls to Balsamic. Even a sweet version adding fresh berries onto the Cream Cheese and Raspberry Flavour Finisher and Pearls. Your favourite sweet biscuits would be good to dip with this.

What you’ll need 

• Spreadable Cream Cheese
• Smoked Trout or Smoked Salmon
• Caperberries (or Capers or Cornichons)
• Red Onion – very finely diced
• Radish – thinly sliced
• Chives – chopped
• Bread stick (or buy some crackers)
• Olive Oil
• Salt & Pepper
• Lemon Myrtle Flavour Pearls

To do

Set your oven to 180c if you are making croutons yourself. Simply slice the bread into 5mm thick slices, pop them onto a baking tray. Drizzle with a little Olive Oil and Salt & Pepper. Bake until lightly coloured, around 10 minutes. Allow them to cool until required.

Next

Spread the Cream Cheese onto your platter to cover the base. You may need 2 packets depending on the size of your platter. Add shards of Smoked Trout evenly to the platter. Next add the Onion, Capers and Radish slices. If you want to serve it a little later glad wrap and refrigerate at this stage.

To serve

Simply give the dish a good sprinkle with Salt & Pepper. Add the chopped Chives. 

Lastly lets finish the dish with Lemon Myrtle Flavour Pearls.

Until next time

From the Peninsula Larder Team

“Hey, how come people don’t have dip for dinner? Why is it only a snack, why can’t it be a meal, you know? I don’t understand stuff like that”  

– David Puddy – Seinfeld