Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
4-6
5 minutes
0 minutes
American
Appetizer
Wild Alaska smoked king salmon dip anchors a no-cook board with green olives, chickpea salad, Beecher's cheese curds, cucumber, and radish, finished with crackers, lemon, and herbs.
1 x 8 oz Wild Smoked Salmon Dip, thawed
⅓ cup green olives
⅓ cup chickpea salad (store-bought, or chickpeas mashed with olive oil, lemon, and salt)
⅓ cup Beecher’s cheese curds
Cucumber, thinly sliced, for the board
Radish, thinly sliced, for the board
Crackers of choice, for serving
Lemon and herbs, to garnish
Thaw the smoked salmon dip in the refrigerator according to package instructions, then bring to room temperature before assembling.
Spoon the smoked salmon dip into a bowl and set it at the center of a board.
Arrange the olives, chickpea salad, and cheese curds in small dishes around the dip.
Fan out the cucumber and radish slices, then add the crackers around the board.
Garnish with lemon and herbs, keep chilled, and serve.
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
