Hummus Grazing Board with Sugartown Smoked Tasmanian Trout

Name: Hummus Grazing Board with Sugartown Smoked Tasmanian Trout
Ingredients: Sugartown’s Tasmanian Smoked Trout (½ to 1 lb, depending on guests and appetite); 16 oz Hummus of your choosing; 1 (15 oz) can chickpeas, drained and rinsed; 1 tablespoon extra-virgin olive oil; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; ½ cup Greek yogurt (2% milk or Fage dairy free); 2 tablespoons mayonnaise, better quality use Hellmann’s or Duke’s; 1 ½ teaspoons lemon juice (Meyer lemon if you can find at the store); 1 teaspoon dried garlic powder; 1 tablespoon of fresh chopped dill or ½ teaspoon of dried; ½ teaspoon of salt, kosher; Cherry tomatoes, sliced in half; Cucumber ribbons or rounds; Sliced radishes (optional); Fresh herbs like dill, mint, or chives; Mini Pita or sliced triangles Sourdough crostini; Buttery crackers or seeded flatbreads

smokedfoods.com

Create the ultimate summer brunch board with smoked Tasmanian trout, fresh veggies, and toasted breads. Easy, elegant, and ready in 30 minutes.

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Ingredients

Sugartown’s Tasmanian Smoked Trout (½ to 1 lb, depending on guests and appetite)
16 oz Hummus of your choosing
1 (15 oz) can chickpeas, drained and rinsed
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ cup Greek yogurt (2% milk or Fage dairy free)
2 tablespoons mayonnaise, better quality use Hellmann’s or Duke’s
1 ½ teaspoons lemon juice (Meyer lemon if you can find at the store)
1 teaspoon dried garlic powder
1 tablespoon of fresh chopped dill or ½ teaspoon of dried
½ teaspoon of salt, kosher
Cherry tomatoes, sliced in half
Cucumber ribbons or rounds
Sliced radishes (optional)
Fresh herbs like dill, mint, or chives
Mini Pita or sliced triangles Sourdough crostini
Buttery crackers or seeded flatbreads