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About the Recipe: Smoked salmon is mashed with mix-ins like pickles, lemon zest, lemon juice, and hot sauce. This dish is a great party-ready dip with bagels or crackers. It’s a soul-satisfying recipe from the visitors and community of the Aleutian Islands.
Where are the Aleutian Islands?
They are a chain of small islands that separate the Bering Sea from the northwest, for about 1,100 miles from the tip of the Alaska Peninsula. The archipelago consists of 14 large islands, some 55 smaller islands, and innumerable islets. Nearly all of them are part of the U.S. state of Alaska. The Aleutian Islands form a segment of the circum-Pacific chain of volcanoes (often called the Ring of Fire and represent a partially submerged continuation of Alaska’s Aleutian Range. The Aleutians provide a nesting habitat for tens of millions of seabirds, including auklets, puffins, murres, and fulmars.
For More Information See:
https://www.britannica.com/place/Aleutian-Islands
Recipe inspired by: bon appetit magazine, February, 2024. Fish in the Sea – Laurel Braitman
Cook’s Note: This disappeared so quickly at our recent party that I would suggest doubling the recipe.
- Flake the smoked salmon into a small bowl.
- In a medium sized bowl, stir together mayonnaise, chopped pickles, lemon zest, lemon juice, gochujang, hot sauce and 1 Tbsp. oil in medium bowl; season with pepper.
- Add flaked salmon; mix well with fork until incorporated into dressing and mixture is homogeneous.
- Taste dip; stir in more mayonnaise, lemon zest, lemon juice, gochujang, and hot sauce if desired; season with salt and more pepper if needed.
- Transfer dip to a serving bowl; garnish with sliced pickles. Serve with crackers or toast.
Serves: 4
pdf for Copy of Recipe – Spicy Smoked Salmon Dip
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