OHHHHHHHHHH…..the salmon Gary caught this year on his Alaskan fishing trip is incredible. Savory sweet, juicy, fresh and delicious. Most of what he caught he had flash frozen 10 minutes after the guys got back to the docks after a day of fishing near Ketchikan. This year he opted to take a bit of it and send it to a local company to have smoked and canned for us. We just got the shipment in a few weeks ago and beyond just eating it straight out of the can, in a somewhat unnatural expedited manner (it is really good,) we made this incredible dip for his birthday party. I liked the consistency and texture, but feel free to alter any of the amounts to create the texture you like. The main thing is to ensure the flavors meld and the smoky, salty, sweet salmon remains the star.
Alaskan Smoked Salmon Dip
1 10 ounce can smoked salmon, you could also use packaged smoked salmon in the refrigerated section of your favorite fish store, just get the thick cut smoked salmon, not lox. You could also smoke your own and then blend it into the dip.
3 ounces whipped, low-fat cream cheese
3 tablespoons Greek yogurt
1 tablespoon sour cream
1 1/2 tablespoons capers, to your taste (start w/ 1 tablespoon then add if you like, we like the salty caper flavor)
2 tablespoons each parsley and dill
1 tablespoon each fresh chives and basil
1 teaspoon cracked black pepper
pinch red pepper flakes
Add all ingredients to a food processor and pulse until well blended, fully chopping together all ingredients. Serve chilled with cucumber slices and bitter endive leaves.
Every Glass Is An Adventure
Sommelier, Personal Chef & Concierge Creating Elegant Dinner Parties and Unique Wine Tasting Events to the Big Island of Hawaii
Cogill WIne & Film and Cogill Consulting brings together the talents of Producer Gary Cogill and his wife, Sommelier Hayley Hamilton Cogill, working together, yet thriving individually, for a perfect pairing of wine and film.