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!