Thursday, June 30, 2011

Mr. Hawthorne Makes His Smoked Salmon Dip.

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.

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