I don’t like long goodbyes. I’m a rip-the-Bandaid-off-and-deal-with-the-pain kind of girl. I prefer to just get it over with. Despit that, I avoid some goodbyes like the plague. They seem so final and so complete. In the past two years, I’ve said goodbye to my daughter Alex, who married and moved to Nebraska. My daughter Sami, who was easily accessible while living in Salt Lake City, moved to North Dakota. I might mention that my ungrateful children did this on the same day. I’m still in recovery from the loss.
This week, I had to say goodbye to a wonderful person who started as my employer, became my mentor and will always be my friend: Lorene. Many in Juneau know Lorene and the positive impact she has had on our community as a leader and advocate for tourism. I know her as a warm, friendly, no-nonsense person. I’ve always believed that not only did she make me a better employee; she helped me become a better person.
These are the friends who are treasures. No matter how long you’ve known them, their roles in your life are so impactful that you feel them from deep within you. Lorene is such a friend. She and I have shared many laughs, great wine, delicious food, tears and hugs. She referred to me as the window dressing of the visitor bureau, because I always wore high heels. She encouraged me to try new things and trusted me to do my job. Most of all, when I was having a difficult time at home, she allowed me the time to be a mom and wife when that needed to be a priority.
When Lorene announced she was moving away, the going-away parties started popping up on the calendars. I attended two of them. One was at a beautiful home with a beautiful view. Out host was wonderful. The wine was delicious and the food was even more so. As Grant and I were in the living room chatting with another couple, Lorene grabbed my hand and pulled me into the kitchen. She exclaimed that I had to try this salmon dip. She was right. This wasn’t the typical cream cheese with smoked salmon spread. It was layers of flavor with a wonderful texture. To my delight, Mariam Koelsch, the creator of this amazing dish has graciously allowed me to share it.
The dip is layered rather than mixed, and it has the delicious items that one would use for bagels and lox. However, the salmon is not cold-smoked like lox; it has the Alaskan flavor of hot smoke that reminds one of the beautiful wilderness in which we live. Not only is it great on crackers, but it would make a delicious sandwich on a mini croissant.
This week I present a dish that is complex and sophisticated in flavor, and easy to prepare. I can imagine it is a must have a many a party: Layered Salmon Dip. Although I said goodbye to a dear friend, every time I have this dip I will think of her fondly and remember the wonderful, delicious times we shared.
Until next time…
Eat and enjoy,
A new twist on smoked salmon dip. No cream cheese, lots of salmon in a light layered presentation. This dip is great on crackers or served as a party sandwich on mini-croissants.
- 1 - 1.5 cups smoked salmon -
- 1/2 cup mayonnaise -
- 1/4 cup sour cream -
- 3 hard boiled eggs, chopped -
- 1/4 cup red onions or shallots, finely minced -
- 2 tablespoons capers, drained -
- 1 tablespoon fresh dill, chopped -
Mix mayonnaise and sour cream in small bowl, set aside. Layer dip in pie tin or other shallow dish. Being with salmon, then mayo/sour cream mixture, then eggs, red onion, capers and dill. If you don’t have fresh dill, use a pinch or two of dried sprinkled on top.