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:
Cajun Shrimp & Sausage Planks
Sage Cheese Beignets
Smoked White Fish Dip
Parm-crusted Artichoke Hearts w/Aioli
Creole Glazed Georgia Pecans
Whiskey Hurricane
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
Ingredients
- 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.
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