Recipe and photo's by Melanie Hutti.
When the holiday season approaches, it's as if the days blur together with errands, decorating, and family events. When things get hectic, I have come to depend on this amazing recipe for salmon dip from my friends Jason and Mary Beth, owners of Caught Wild Salmon.
Jason leaves each June to fish the waters of Alaska's Bristol Bay. At season's end, he comes home with beautiful salmon filets that are perfect for hearty winter recipes. Finding good salmon in a rural, landlocked area is impossible, unless you befriend a fisherman who delivers wild-caught, flash frozen salmon to your hometown. This freezing process allows us to enjoy salmon that tastes like it has just been caught.
My son worked for Caught Wild as an intern, and started making smoked salmon dip regularly in preparation for their market sales. He relayed all of the important details when teaching me how to make it, such as prepping the salmon and mixing by hand to allow for a delicate texture. When he is home, he is in charge of its preparation, as his is always better than mine.
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Smoked Salmon Dip
Of all of the dishes that I prepared for our fall meal, this is the one that I can't seem to stay away from. I found myself carefully scraping the bowl when cleaning the dishes, so that I could lick the spatula like my boys used to when I baked cakes. For such a quick and easy preparation, it has such a rich, smoky flavor that can be enjoyed during the holiday season with little time in the kitchen. With much gratitude to Mary Beth for sharing her recipe, this Caught Wild Smoked Salmon Dip will be welcomed on any table.
Ingredients
3-6 oz rough chopped smoked salmon (thawed, skin removed)
8 oz cream cheese at room temperature
1 tbsp fresh chopped dill
1 tbsp chopped red onion
1 tbsp capers
1/2 tsp lemon zest
Instructions
Roughly chop thawed salmon (or pull apart with hands) and place in a bowl (larger chunks of salmon make for a good texture). Add the remaining ingredients and mix by hand or fold with a spatula until combined well. The dip can then be placed in a serving dish or formed into a cheese ball. Garnish with freshly chopped dill. Keep in refrigerator until ready to serve. Serve with salted crackers, pita chips, or fresh vegetables.
ABOUT THE AUTHOR
Melanie Hutti is the stay-at-home gypsy of Gypsy Hill Farm located in central Kentucky. She loves to travel, but equally loves her time on her farm with her husband and two teenage sons. She is a full-time Occupational Therapist in the public schools, where she uses gardening as a therapeutic activity for her students with exceptional needs. She spends her evenings and summers off in her garden and behind the camera with her hobby photography business, Gypsy Hill Photography. She loves cooking, canning, and serving as a missionary in Haiti. She is a collector of hobbies and loves anything food and nature centered.
