In our Arctic kitchen, homemade smoked salmon is an essential pantry staple for which there seems to be no end of uses. Mix a little in with the stuffing in deviled eggs to create salmon stuffed eggs, and you’ve never seen this standard party dish disappear so quickly. A smoked salmon and seafood frittata or smoked salmon crepes make a gourmet’s breakfast. Or stuff a Portabella cap with smoked salmon and a favorite cheese and fire up the grill for a dinner guests will savor.
Our most recent use for smoked salmon came about when Barbra returned from a trip to Anchorage with two large, perfectly ripe avocados. This turned out to be a “Why didn’t we think of this before?” dish that we pass along here.
Smoked Salmon Avocado Dip
- Cut a soft, ripe avocado in half lengthwise. Use a spoon to gently scoop out the insides, taking care to not break the shell.
- Place the avocado in a bowl and smash with a fork. Add approximately an equal amount of smoked salmon and some coarsely ground black or multi-colored pepper. Gently mix together. More avocado results in a creamier dip, more salmon makes for a chunkier dip.
- Return mixture to avocado halves. Serve with crackers or tortilla chips and a favorite ale or lager.