Pimento Cheese Recipe

Prepare ingredients

Grate the sharp cheddar if not pre-grated. Finely chop the drained pimentos. Soften the cream cheese to room temperature for easier mixing.

In a medium mixing bowl, beat the softened cream cheese with the mayonnaise until smooth and homogenous using a rubber spatula or electric mixer on low.

Fold in the grated cheddar and chopped pimentos until evenly distributed. The mixture should be thick but spreadable.

Add prepared horseradish, smoked paprika, Worcestershire sauce, hot sauce (if using), kosher salt, and black pepper. Taste and adjust seasoning — add more salt or hot sauce to preference.

For best texture, refrigerate the pimento cheese for at least 30 minutes to let flavors meld and firm up slightly. If you prefer a smoother spread, pulse 1–2 times in a food processor until just combined.

Remove any skin and bones from the smoked fish and flake it with a fork into small, even pieces.

In a small bowl, combine the softened cream cheese and Greek yogurt (or sour cream) until smooth. Stir in lemon juice, chopped capers, and black pepper.

Gently fold the flaked smoked fish into the cream cheese mixture, leaving some larger flakes for texture. Stir in the chopped chives. Taste and adjust lemon or pepper as desired.

Chill the smoked fish dip briefly (10–15 minutes) while you assemble serving elements so it firms slightly and flavors settle.

Arrange the assorted cured meats on a serving board, folding or rolling slices for visual appeal and easy picking.

Spoon the mostarda (or fruit chutney) into a small bowl and place it near the meats. Mostarda’s sweet-sharp character will cut the richness of the cheese and meats.

Slice and toast the sourdough: cut into 1/2-inch slices, brush lightly with olive oil if desired, and toast under a broiler or in a skillet until golden and crisp.

Place the chilled pimento cheese in a shallow bowl or spread it directly on a board. Put the smoked fish dip in a separate small bowl.

Garnish the pimento cheese with a light sprinkle of smoked paprika and the extra sliced chives. Drizzle the toasted sourdough lightly with olive oil if you like.

Arrange cornichons or pickles in a small pile on the board. Place the bowl of mostarda beside the cured meats.

Serve: provide small spoons or spreaders for the pimento cheese and smoked fish dip. Encourage guests to spread pimento cheese on toast, pair bites with smoked fish, and cut bites with mostarda and cured meats for contrast.