WHAT'S FOR DINNER?

It was pointed out to me that my last posting was too long, and had too much information.  Point well taken, so this week I won't bore you with details regarding fish licenses, etc.

Let's talk about what everyone wants to know....."What's for dinner?"

That age old question, one I get asked over and over and over again.  The answer, up here in Alaska, at a fishing lodge is "fish, of course".  Not just fish, but salmon, halibut, dunganess crab, rock fish of many varieties, and shrimp.

The other question I get asked, almost daily, is..."I want your recipe for this or that!"  My recipe?  What recipe?  Doesn't everyone know that "Recipes are for Housewives"?  My usual response is to hymm and haw and stall, playing the part of the secretive chef not wanting to divulge my creative genius.

But the real truth is....I don't use recipes!  Well, not most of the time.  I have to use recipes when I bake, but never, or let's just say rarely, when I cook.  I look in the fridge and cupboards and ask myself..."what can I do with this or that?"

In other words, almost everything I create is done on the fly, through feeling and emotion, not through standardized recipes.  So when a guest asks me for my recipe, the reason I am so vague is simply because I don't have a recipe, didn't follow one, and had no clue what I was doing when I created whatever dish they happened to be raving about.

And, because of my crazy cooking techniques (I'm sure most other chefs are exactly like me), I find it hard to write my cookbooks.  I try hard to take notes while I'm in the throes of creation, but sometimes it is difficult to explain to my audience that I used leftovers to make the dish, but turned them into something completely different and totally disguised.

But I thought it was about time I shared a little recipe for all my loyal blog viewers.  You'll have to wing it, just like I do, as I never measure anything.

Here's how I make SMOKED SALMON SPREAD

Jerry Shelden, owner of Fishmaster's Inn, has developed his own recipe for smoked salmon.  We serve it almost daily as an appetizer for Happy Hour.  Because the salmon is already smoked, I don't add a lot of flavor.  If you are using regular salmon (cooked, or canned), add a drop of liquid smoke, if desired.


Smoked salmon (bones and skin removed) You can use canned or leftover cooked salmon
Cream Cheese
Mayonnaise
A drop or two of 1/2 & 1/2 (or milk)
Splash of Lemon Juice, fresh or bottled
Dried or Fresh Dill
A small amount of Horseradish Sauce
Green Onion or Shallots (yellow or red onion works well, too)
Granulated garlic, White Pepper, Salt (optional, with the smoked salmon you may not need it)

In a food processor, chop the onion, then add salmon.  Blend until salmon is almost pureed.  Add cream cheese, mayonnaise, 1/2 & 1/2 (not too much, you don't want your spread to be runny), dill, seasonings, and horseradish sauce.  Blend until a smooth paste forms and all ingredients are incorporated.

You will want about equal portions of cream cheese and mayonnaise.  The 1/2 & 1/2 is used to just moisten the spread, to make the blending easier.  Don't use too much horseradish, unless you like it hot.

Be creative with this spread.  Add capers, chives, fresh garlic or fresh jalepeno.  Try it with sour cream in place of the mayonnaise.

That's it for now, let me know if you made the spread, I would appreciate feedback.

Bon Voyage and Bon Appetit!