Native American Smoked Salmon Recipes

ALASKAN SMOKED SALMON DIP

Alaskan Smoked Salmon Dip image

Want to eat like an Alaskan? Then make this creamy hot-smoked salmon dip (from fish that's been cured and wood smoked) for your next gathering.

Provided by Food Network Kitchen

Time 10m

Yield about 2 cups

Number Of Ingredients 9

Ingredients

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon lemon zest plus 1 tablespoon fresh lemon zest (from 1 lemon)
1 small clove garlic, finely grated
Kosher salt and freshly ground black pepper
6 ounces hot-smoked salmon, finely flaked with your hands or a fork
1 scallion, thinly sliced
Sliced carrots, celery, cucumbers and/or crackers, for serving

Steps:

Whisk together the cream cheese, sour cream, Worcestershire sauce, lemon zest, lemon juice, garlic, 1 tablespoon water and a large pinch of pepper in a medium bowl until completely smooth. Fold in the smoked salmon and scallions to combine well. Season to taste with additional salt and pepper if needed. Transfer to a small serving bowl and serve with vegetables and/or crackers.

INDIAN CANDY-SMOKED SALMON

Indian Candy-Smoked Salmon image

Make and share this Indian Candy-Smoked Salmon recipe from Food.com.

Provided by Diana Adcock

Categories Canadian

Time P1DT5m

Yield 1 recipe

Number Of Ingredients 7

Ingredients

1/2 gallon water
1 cup pickling salt
2 cups dark dark brown sugar
1 cup real maple syrup
salmon, cleaned and cut into 1/2 inch strips
3/4 cup honey
1/4 cup water

Steps:

Mix together the water, salt, sugar and syrup.
Stir until all ingredients are dissolved.
Add Fish and brine for 24 hours.
Remove fish and smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker.
Use the 3/4 cup honey mixed with the 1/4 cup water for basting.
Don't over smoke or you're going to have jerky!
Apple and Cherry woods are great for this recipe.
Works well with venison also.

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Prep the fish. Remove the scales but leave the skin on. Don't worry if there are a few scales left on the skin. You will be removing the skin eventually. Run your fingers over the flesh of the fish and make sure all the pin bones are gone. If not, drape the fish over the edge of a bowl so the bones stick out, and yank them with tweezers or needle nose pliers. Sometimes the lining of the belly of the fish has a milky membrane on it. With a sharp filleting knife, remove it. It will get leathery when you cook. Cut the meat into pieces about 3" wide.
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