Spicy Smoked Salmon Dip

Ingredients:

16oz Alaska Smokehouse Smoked Salmon, skin removed, drained, and flaked

2 tablespoons roasted garlic (can sub minced fresh)

1 tablespoon cilantro

1/4 cup mayonnaise

1/4 cup creme fraiche (can sub sour cream)

1 tablespoon gochujang (Korean chili paste)

1 tablespoon fish sauce

1 tablespoon chili powder (Gochugaru if you can find it)

1 tablespoon bonito flakes

2 tablespoons canola oil

Salt and Pepper to taste

Procedure:

Put flaked smoked salmon into a food processor with garlic, mayonnaise, creme fraiche, gochujang, and fish sauce, then pulse until well blended.

Season with salt and pepper to taste.

Add the canola oil to a small pan, then heat over medium low heat until warm, then add the chili powder and toast until amber brown, about 30 seconds to 1 minutes, stirring constantly, then set aside.

Add the smoked salmon dip to a shallow bowl and garnish with bonito flakes, cilantro, and the chili oil.

Serve with crackers, bread, or vegetables.  Can be made into a toast with soft boiled, poached, or fried eggs on top