The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Posts Tagged ‘Greek food

Greek Smoked Salmon Dip

with 2 comments

salmon dip

Last weekend Matty and I were invited to the best dinner party, ever. It was celebrating the birthday of one of our favorite people in town, Katie White. Unfortunately, I got sick late in the afternoon, and was unable to attend the dinner party. I hear it was a beautiful dinner with fantastic people, and of course ridiculous food. Someone told me a rumor about lobster macaroni and cheese, can you believe that? Matt made this dip for the party and has been happily eating it all week.

This past fall, Matt went out fishing off the beaches here in Juneau. He caught a good number of cohos that we smoked up for all kinds of deliciousness. This winter we invested in a little smoker, which I’m sure we will put to all kinds of amazing uses when we start hunting and gathering again this coming summer/fall.

Oh, Feedbag: I almost forgot to tell you I got a food dehydrator for Christmas! Does anyone out there with a food dehydrator have any awesome ideas for me? I’m excited to buy a flat of mangoes at Costco and get started with a dried fruit project.

This is Matt’s own recipe with our wild caught salmon, it’s already a classic in our house.


– 12 ounces of crumbled & deboned wild Alaskan smoked salmon
– 8 ounces of cream cheese, pre-softened to room temperature
– 1 cup of Greek yogurt
– 1/2 cup of feta cheese (Mt. Vikos is my favorite)
– 1/2 red onion, finely diced
– 1/4 cup of fresh dill
– 1 lemon, juiced
– 1 bulb of roasted garlic
– salt & pepper to taste


To roast garlic:
– Pre-heat oven 325 degrees
– Cut off the top 1/3 of the bulb, exposing the cloves, and drizzle in olive oil
– wrap bulb in tin foil and roast for one hour

To assemble dip:
– prepare all ingredients and process in a food processor

Serving suggestion: This is perfect as a dip for crackers, or as a spread for a sandwich or a bagel.


Feedbag Harvest

with 7 comments


Our garden has been amazing this year – we finally built PVC coverings around our three raised beds. When I say “we” built, I mean Matty built. This is a small garden basket full of haul from this past weekend. We’ve had fresh greens, kale, and sweet peas in our salads for around four weeks now. It’s a blessing to have such an awesome man in my life that can build, grow, and fish.

The other day Matt took his new salmon rod out and caught four pink salmon off the docks near the salmon hatchery in town. Pinks or humpy salmon aren’t considered the best of the best here in Alaska. King salmon, or even white king might be more sought after types of salmon. Honestly, there’s nothing better than pretty much any kind of fresh caught salmon, drizzled in olive oil and grilled up. In abundance, pink salmon is great smoked, or home canned with a pressure cooker.


I’m so busy with school and work right now that most nights I haven’t had much time to cook let alone blog. We were both so tired the other night when I took these garden haul photos. I’ll try to get creative this week, while I have a little time off and make something delicious to write about. I’d like to make some dolmas or some gluten-free Greek food (is that possible)?

I’d love more than anything to some how get out fishing and bring home a big halibut to keep us eating well all winter. My favorite thing in the world right now is smoked halibut, seriously.

I’m just happy to report that operation growing and harvesting our own food is going super well this summer. Here’s another photo of our garden bounty! And yes, miraculously that is an onion ->


Written by Patrice Helmar

August 9, 2011 at 1:16 pm