Plate Recipe

Make the base

In a medium bowl, beat the softened cream cheese until smooth. Add mayonnaise and whisk until combined and creamy.

Fold in the grated sharp cheddar, chopped roasted red pimentos, and sliced green onion until evenly distributed.

Season with Worcestershire sauce, hot sauce, salt, and black pepper. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to let flavors meld.

Prepare fish

Flake the smoked fish, removing any skin and bones. Place in a medium bowl.

Add the softened cream cheese, sour cream, mayonnaise, lemon juice, chopped capers, minced shallot, and chopped dill to the flaked fish.

Use a fork or small spatula to combine until smooth but still slightly textured (you want some flakes visible). Season with salt and black pepper to taste. Chill for 20–30 minutes to firm up slightly.

Arrange the thinly sliced Edwards ham on a small board or plate. If the ham is particularly salty, let it sit at room temperature for 10 minutes to mellow the flavor.

Place the sliced cornichons/pickles and a small bowl of whole grain mustard beside the ham for guests to pair as desired.

Preheat a skillet or griddle over medium heat. Lightly butter one side of each sourdough slice and brush the other side with a little olive oil to prevent sticking.

Toast the sourdough slices butter-side down until golden and crisp, about 2–3 minutes per side (adjust time if using a broiler or toaster). Keep warm.

Arrange the toasted sourdough, pimento cheese, smoked fish dip, Edwards ham, pickles, lemon wedges, and microgreens on a large serving plate. Provide spreaders or small spoons for each spread.

Optional: drizzle a little olive oil over the fish dip and sprinkle microgreens over the plate for color. Serve immediately.