Smoked Salmon and Cream Cheese Dip

by Nate Rafn

Crackers and dip make a great snack. A good dip can be enjoyed while watching sports, or as an appetizer before dinner.

One of my favorite ingredients for dip is smoked salmon. The supple, flaky texture of smoked salmon mixes beautifully with cream cheese and mayonnaise, while the smokey flavor is toned-down by the addition of other ingredients. Smoked salmon also pairs well with a variety of herbs and spices. Salmon is especially good with dill, thyme, fennel fronds, chives, and onion flowers. Complimentary spices include cayenne pepper, paprika, and fennel seed.

Safety of seafood after Japanese nuclear disaster

by Nate Rafn

The EPA, FDA, and NOAA recently released a report about seafood safety in relation to the nuclear disaster in Japan. I was alerted to this report by the owners of Fitts Seafoods, who provided a link to readers of their newsletter. It's an interesting read:

Wild Salmon and Klamath Pearl Nage

This simple recipe from chef Leif Benson is a clever twist on "surf and turf". Benson uses wild salmon (surf) and Klamath Pearl Potatoes (turf) to create an elegant and tasty dish.

The recipe features Klamath Pearl Potatoes, grown organically by Klamath Basin Fresh Direct.

Dangers of farm-raised seafood

Posted by Nate Rafn

Mercola.com published an article today about the problems associated with offshore fish farms. If you eat seafood on a regular basis, I suggest reading this report.

"Farmed fish is now so common, if you bought fish in the supermarket recently or ordered one in a restaurant, chances are it was farm raised. (About the only places you can find wild-caught fish these days are specialty fine-dining seafood restaurants.) 

These oceanic feedlots, consisting of acres of net-covered pens tethered offshore were once considered a wonderful solution to over-fishing, but the reality is far from it." [Read Full Article]

My Thoughts

As Dr. Mercola points out at the end of the article, provenance of any seafood or meat is an important consideration. I recommend talking with your local fish-monger. Make sure to ask about what's in season, where it came from, how it was harvested, etc. Purchase regionally if you can.

Shrimp at Fitts Seafoods in Salem, Oregon.

Steve Morton's recipe for Double Truffle Diver Scallops with Parsnips and Cream