Salmon Artichoke Spinach Dip with crudites

Recipe and Photography by Chef Eric Gephart

• 8 ounce Kvaroy Arctic Salmon filet

• 1 Chunk Hickory

• 1 Tablespoon Olive Oil

• 1 teaspoon Salt

• 1 Teaspoon Fresh Cracked Black Pepper

• 1 cup Shredded Parmesan Cheese

• 10 oz Fresh Spinach, Cooked and squeezed dry and Chopped

• 1 14-ounce Can Artichoke Hearts, Drained and Chopped

• 12 ounces Cream Cheese, Softened

• 1/4 cup Mayonnaise (Dukes)

• 3 cloves Garlic, Minced

• ½ each Lemon Juiced, Fresh

Assorted Trimmed Crudites for Dipping

• 2 each Carrot, Peeled and trimmed

• 1 each English Cucumber

• 3 Ribs Celery

• 4 Radish, Quartered

• 5 Mini Sweet Peppers, Split

DIRECTIONS

Stabilize your grill or smoker to 350F and set up for indirect smoking. Place the wood chunk in the hottest portion of the coal pile. Wait until you see combustion then place your salmon fillet on the grill grate and smoke for 15 minutes or until you reach a flakey texture around an internal temp of 130F. Remove from the grill and reserve for folding in to the mixture last.

In a large bowl, combine all ingredients, except the crudites and salmon. Mix well until fully incorporated. Next, gently crumble medium sized chunks of the smoked salmon into the mixture. Fold in lightly as to not break up the fish too much.

Transfer to a presentation bowl or small cast iron skillet and either surround with crudites or top the dip with a bit more shredded parmesan cheese and place back in a 450F grill or oven for 5 to 10 minutes to gratin a bit and then garnish with the crudites. Enjoy!