Give this Alaskan staple a kick with Sambal Chili Garlic paste
Every spring I start to take inventory of our freezer space, seeking out the forgotten and buried. The same items seem to be hoarded every winter because they have been saved for a “special” occasion or to serve to someone visiting from the lower 48.
This year’s stash included plenty of smoked salmon (including a few whole fillets I will need to make an occasion for) and precious frozen berries.
Below is a recipe that uses up those sometimes less than fresh looking food saver bags of smoked salmon. Wipe the frost off and give it a try before your next book club meeting.
Notes
This is a great way to use up fish that has been in the freezer all winter or was "over smoked".
Ingredients
- 8 oz. Cream Cheese
- 1/2 C. Sour Cream
- Hand sized portion of Smoked Salmon
- Dill fresh or dried depending on season
- Lemon juice and zest to taste
- Sambal Chili Paste (Optional)
Instructions
- Using a stand mixer or food processor will make this process much faster.
- Combine cream cheese and sour cream until smooth.
- Add everything except salmon, combine, and taste!
- Detach bowl. Flake smoked salmon into chunks and stir by hand into cream cheese mixture.
- Serve as a spread or dip at your next function!
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We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.