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.
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
- Bread, pita chips, your favorite edible dippers
- OPTIONAL: Pesto, Cream Cheese, Sriracha, Minced Onion
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.
Make it look like this:
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!
Then put this stuff in there –
Finally, for that special person in your life, a little of this:
Then, take your favorite fork, and whip it (playing Devo optional):
Add the expertly minced smoked salmon (you’re such a pro mincer):
Whip it (Devo is probably still playing, don’t spill):
Salt, Pepper – not too much salt though:
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 sriacha, 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!
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.