First step is an essential one to that amazing flavor. Smoking! For more info on wild salmon in general, check out Angela Montana’s report on the salmon fishing at Fort Peck!!
Ben Galt at White Sulphur Springs
SMOKING THE SALMON
If you have an electric smoker, you already know what the deal is. You’ll want to smoke your salmon to perfection, and then it’s ready for the dip. However, if you don’t have a smoker, you can use your grill. Here’s a step by step on how:
- Coat the salmon in brown sugar, coarse salt, and pepper. Let it sit overnight.
- Prepare the coals in your grill for indirect heat. The hot side should be about 300 degrees F.
- Fill an aluminum pan with 1 inch of water and place it on the hot coals.
- Remove your salmon from the mixture, rinse it off and pat dry.
- Place salmon skin side down on the cooking grate, over the aluminum filled with water.
- Cover the grill and cook until the salmon is flaky.
Downrigger Dale at White Sulphur Springs
INGREDIENTS FOR DIP
- 1 pack of cheese (this can very depending on the kind of dip you’re looking for. We recommend Neufchatel cheese, but cream cheese works as well.)
- ½ juiced lemon
- Worcestershire sauce
- 2-3 diced green onions (the whole thing baby, green and white)
PREPARE THE DIP
Okay, so now we have our wild caught smoked salmon and all of our ingredients in front of us to make this exquisite dip. How do we transform these ingredients into a delish spread?
- Break up the salmon into flaky chunks
- In a large bowl, break up the cheese into smaller chunks
- Add lemon juice, half of your salmon, and a dash of worcestershire sauce.
- Mix well, continuing the shredding process of the salmon.
- Fold in the rest of the ingredients with a spatula of your choice.
- Sprinkle a bit of parsley on top after scraping the mixture into the serving container of your choice.
DIP THE CHIP
Captain Catch ‘Em
Ah, yes. The moment we’ve all been waiting for. And you’ve earned it, dear reader! You’ve successfully smoked your wild caught salmon, then mixed it into the perfect party snack. Serve with bread, chips, crackers, or just grab a fork and dig in yourself. Chinook salmon may taste slightly different than the oceanic salmon you’re used to eating. Chinook salmon are deposited into Fort Peck, and they’re landlocked by this method. They’re also known as “King Salmon” and have been recorded being caught at over 25 pounds! There’s many benefits to eating salmon! They’re not only a great source of protein, but also healthy fats and many vitamins and minerals. That’s what makes this dip a healthy pleasure.
Thank you to Patagonia, Spruce Eats, and Healthline for some info that contributed to this article!
Until next time, I’m Krawdaddy Jones. And you’re eating good!