Recipe: sAKred Wild Salmon Dip
Alaskan Lisa Rodgers shares this favorite family recipe.
"This recipe is from a friend that I used to commercial fish with, we would make it at Fish Camp along Tikahtnu (Dena'ina - Cook Inlet). There are many variations, but my kids keep begging me to stick with the old tried and true version that doesn't take away from the authentic flavor of the salmon. It's great with leftover grilled salmon, but you can use canned salmon too, either way, it will be gone in minutes!"
1 lb canned or cooked salmon
1 pkg (8 oz) cream cheese
2 TBL finely chopped red onion
1/4 tsp salt (or garlic salt)
1 TBL Lemon Juice
A few good shakes out of your Tabasco bottle
1 capful of liquid smoke
A good squeeze out of your horseradish container OR 1 tsp
A few good shakes of Worcestershire sauce
2 sticks of smoked salmon flaked out*
Using frozen fish - defrost the salmon then bake or grill it. Bake at 350 degrees for 10 minutes for every inch of salmon.
Using canned fish - drain the liquid and leave the skin and bones in, as it blends quite well and offers added nutrients.
Flake the salmon and combine with cream cheese and remaining ingredients. Mix well together and chill for several hours to allow the ingredients to meld together.
For extra flavor, you can add chopped dill pickles.
For extra flair, you can add flaked smoked salmon.
Top with capers/fresh dill/flaked smoked salmon
Dip with your favorite crackers or baguette bread