We are knee deep in the last of the summer heat and love sharing evening feasts with friends. Treat your friends like the BIG KAHUNAS they are to a spectacular Charcuterie of the Sea. Say it with me: shar-koo-terr-ee. This Big Easy rendition is super easy to put together because it can be whatever you want.
Here is our tried and true spread:
Fire up the grill and get this party started! This spread shined its southern soul out with the addition of pickled okra and Castelvetrano olives. Ya-yas… I know you’re thinking Cajun with olives from Sicily? Remember, be fearless with your charcuterie. Cajuns have no fear.
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Smoked White Fish Dip
Yield 8 servings
- 8 oz. smoked fish, we used haddock
- 2 tbsp. celery, minced
- 2 tbsp. red pepper, diced
- 1 tbsp. white onion, minced
- 1/4 cup mayonnaise
- 4 oz. cream cheese softened
- 1 tbsp. hot sauce
- 1 tbsp. lime juice
- Splash of Tabasco sauce
- Dash of salt
Combine all ingredients in a medium bowl, incorporating the fish till mixed in well. Splash a few drops of Tabasco sauce on top and chill till ready to serve.
This can be made a day in advance. Serves well with either water crackers or baguette slices.