The Fantastic Mr. Feedbag

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

Posts Tagged ‘Wild Alaskan Salmon

Greek Smoked Salmon Dip

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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.

Ingredients:

– 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

Instructions:

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.

Chef Joël Chenet

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Chef Joel Chenet
Chef Chenet constructs a display for his dessert kebobs, which included a few of his speciality desserts.

A few memorable times in my life I’ve had the honor of meeting a person who has truly mastered their craft. There are people who devote their life’s work to creating beauty out of some facet of the human experience. I have had the good fortune to cross paths with incredible writers, poets, song writers, painters, sculptors, and photographers. Whatever title these artists may hold, they embody and dedicate themselves to their creative expression with a discipline and spark that others lack.

Jean

Chef Joël Chenet is the first person I’ve met in my limited life experience that I would call a true “chef”. Chenet is a classically trained and devoted culinary master who has cooked for a French president, hunted and shared wine with Chef Jacques Pépin, and now lives in Alaska. Talking with Chef Chenet and having the chance to watch him work, peeling a few potatoes for him, and taking photographs while he was in Juneau last week was an incredible experience.

Please visit Laurie Constantino’s article about Chef Joël Chenet and Bristol Bay that include a few of the photographs I shot from that day. The most delicious part of Laurie Constantino’s article has to be Chef Chenet’s recipe for Salmon Rumaki, which I had the good fortune to eat. It was one of the most incredible and delightfully crafted pieces of food I’ve held in my grubby little hands.

Bristol Bay Kids oogle dessert display
Student leaders from Alaska Youth for Environmental Action admire Chef Chenet’s artful display.

delicious
Zucchini Roulade with Smoked Salmon Cream Cheese, Lox, & Micro Greens

Chef Chenet and his wife Martine, who also has a strong culinary background, own Mill Bay Coffee & Pastries in Kodiak, Alaska. If you ever have the opportunity to visit Kodiak, be sure to make a special visit to their coffee shop, although I’ve never been – I’m sure it’s amazing.

Special thanks to Laurie Constantino, Trout Unlimited, Lindsey Bloom, fine folks from Bristol Bay, student leaders, and of course Chef Joël Chenet for organizing and making such an incredible event possible in Juneau.


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