I made it!! Glad you liked it!! Have lived in Alaska over 20 years and go up at least once per year. Is a tax write-off to check on property, however, somehow those salmon and halibut keep calling me out on my boat - "catch me, catch me"!!
This was made w/King Salmon, smoked in a Big Chief smoker w/hickory and apple chips, brined (another recipe) for about 15 hours then smoked for about 10 - 14 hours.
Dip - Everything can be changed to your taste -
3 - 4 lbs smoked salmon (any kind but pink salmon, not enough flavor)
5 packages (8 oz.) cream cheese
2 24 oz. sour cream
1 cup mayo (not Miricle Whip)
hot sauce like Frank's to taste (when making for the public I tone it down)
fresh garlic powder
fresh onion powder
dill weed
white pepper
cayenne pepper
All spices to your taste
can't hardly use too much garlic or dill as the salmon really takes to them
mix 1/2 the salmon and the rest of the ingredients in a mixer like a Kitchen-Aid till well blended. then break up the remaining salmon by hand and fold the chunky pieces in.
Tastes best if you let it rest in the fridge for a couple three hours, if you can wait that long! Is good dropped in tomato soup or clam chowder as well. Makes good sandwiches or open face sandwiches with melted brie cheese.
Enjoy!!