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Mr. Hawthorne loves his new
stove top smoker
and looks for any occasion to use it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgin9jA5iN3_pZMZPSNY5IHPQLezIgAvKltrMnQ8Jf6W3GNjRYGYnHbClR6tDcYdpw8BxEcdIrabx3iYN1zIzpEQpo4xB_FvHAtdJzsfZflcVNeusKqj5rp7azv_L6cuvGsiwakty-82ddm/s400/DSCN9234.JPG)
First he soaks his hickory chips ...
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... then spreads them out in the bottom of the pan.
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He fills the pan with water ...
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... and puts 1 1/2 pounds of wild-caught Alaskan salmon in the pan.
He smokes this at 210 degrees for about 45 minutes.
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I thought you'd like to know who caught my salmon.
Rick Bray, a second generation fisherman
caught this sockeye salmon on the Coghill River in Alaska.
Remember, I do not like salmon ... yet,
but I love Mr. Hawthorne's smoked salmon dip.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7hRpX0WeZ4_4FgcD8IkGu_W9NE8ncHJdtTZuJAY35URl3x1AhQ02ZEDO6TKyEfpbTDHL4cJ6aLMkUTPhdYKd-7RtphGOji_zP0C_J2_VIssByDU_j6y4zAkHkjrQAxOQURAaifewSUQ4/s400/DSCN9244.JPG)
Mr. Hawthorne's Smoked Salmon Dip
3/4 pound salmon
4 oz. cream cheese, softened
3 TB sour cream
3 TB mayonnaise
juice of a whole lemon
hot paprika
Mix all together.
That's some smokin' love on a tostito.
Trust Rosie.
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