Mr. Hawthorne loves his new stove top smoker
and looks for any occasion to use it.
First he soaks his hickory chips ...
... then spreads them out in the bottom of the pan.
He fills the pan with water ...
... and puts 1 1/2 pounds of wild-caught Alaskan salmon in the pan.
He smokes this at 210 degrees for about 45 minutes.
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.
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.
No comments:
Post a Comment