How to make food using tiny bits of Alaska – Smoked Salmon Dip
After a successful Fishing Charter – Smoked Salmon Dip
A lot of people hoard their smoked salmon, it is precious stuff after all! But unless you’ve got a ton of it, it’s hard to justify putting out at a party or gathering. It gets gobbled up super fast (usually by the person serving it), and it’s often not everyone gets to try it. There’s a trick however to spreading out the delicious smokey magic, a conservationists approach to serving smoked salmon, a real salmon saver: It’s Dip.
A delicious smoked salmon dip is a great way to take a tiny piece of your precious salmon and share it with the world! Or… just yourself!
There are TONS of recipes for good smoked salmon dip. This one is fast, yogurt based, tasty, and super easy to make!
You will need:
- Smoked salmon (just a few pieces, a little goes a long way)
- Plain Greek Yogurt and/or Sour Cream
- Mayonnaise (I prefer BEST)
- Lemon or Lemon Juice
- Salt/Pepper
- Bread, pita chips, your favorite edible dippers
- OPTIONAL: Pesto, Cream Cheese, Sriracha, Minced Onion
This smoked salmon I caught on my anniversary with my wife. Dad smoked it for us as a gift!
- Instructions:
First, take your delicious smoked salmon and peel the skin off of it – Eat it, that stuff is good for you. Start to mince. I use the same Victorinox line of knives we use to fillet our catch, you can buy them at Miller’s or from an awesome local lady in town who sells them if we don’t have what you’re looking for – pro tip: buy a ceramic sharpener to go with your knife – they’re amazing.
Mince your smoked salmon – mince it into dust if you can. Mince! I slice mine really thin one direction and go to choptown the other direction. You know… like how you mince things.
- Make it look like this:
Minced smoked salmon! It’s so smoked! It’s in so many pieces!
Once it’s minced, you get yourself a mid sized bowl, and just remember 3:2:1 (it’s 1,2,3 but backwards). 3 parts Greek Yogurt, 2 parts Sour Cream, 1 part Mayo (you can put a little more mayo in if it tastes too tangy from the yogurt, the dip needs the fats from the mayo to work its magic). This isn’t rocket surgery, so just take a tablespoon and do a big spoonful for your “part” of each. a little strip of smoked salmon will go a long way!
It’s pronouned Fa-yeh guys. Or if you want to get crazy: “Φιλίππου Αδελφοί Γαλακτοκομικές Επιχειρήσεις/”Filippou Adelphoi Galaktokomikes Epicheiriseis”
I just call it greek yogurt. 3 parts of this
Then put this stuff in there –
Sour Cream! 2 parts of this amazing delicious business. Again, don’t be scared, just 2 big spoonfuls the same size as the ones from the yogurt.
Finally, for that special person in your life, a little of this:
It’s mayonnaise! 1 part – 1.5 parts of this. I like Best Foods, I’d stay away from any low fat or store-bought olive oil options.
Then, take your favorite fork, and whip it (playing Devo optional):
It’s a white sauce, made from white sauces: Greek yogurt, Mayo, and Sour cream
Add the expertly minced smoked salmon (you’re such a pro mincer):
Minced smoked silver salmon in a white sauce.
Whip it (Devo is probably still playing, don’t spill):
Add a little lemon! The more lemon you add, the more runny your dip will be. It doesn’t take much- be careful!
Salt, Pepper – not too much salt though:
Season your smoked salmon dip with salt and pepper, I like to use more salt than pepper, maybe 1tsp salt, 1tbs pepper depending how much dip you made of course!
Optional at this point – adding a spoonful of pesto, a little sriracha, some minced onions, or a little of all three. Be careful with the sriracha, if you add more than just a spiral or two it’ll make your dish taste like… sriracha.
Get some bread or crackers and make it look alluring!
The final product: enjoy your smoked salmon dip!
When your friends and family eat almost all of it, and more folks show up and it’s half gone – make some more white sauce and stretch it out. If it doesn’t taste amazing, you probably used farmed salmon, which is clearly poisonous.
Recipe by Chance Miller, being stingy with smoked silver salmon for 32 years and counting.