With the summer heat upon us, many people are planning their family camping trips up north to enjoy Michigan’s natural resources. The tents are packed, the food is in the cooler and the kids are ready to experience all that our great outdoors has to offer. If you’re looking for a great family activity that everyone can enjoy while on your trip, look no further than fishing. With 11,000 inland lakes and the longest freshwater coast line in the United States, there’s great spots to cast a line nearly everywhere in our state. Click here to navigate to the Michigan Department of Natural Resources (DNR) website where you can buy your license, find a location, and learn more!
With fishing in mind, savory Smoked Salmon Spread, one of our personal favorite dishes, will be served at our upcoming event with the Michigan DNR at the Outdoor Adventure Center. Although the recipe calls for using salmon, you are able to use any variety of your favorite smoked fish for this delicious, local dish that is guaranteed to be a crowd-pleaser!
Join us on July 27, 2018 in Detroit, Michigan to sample this appetizer for yourself! The night will include archery range time and drinks provided by Ugly Dog Distillery. Registration and more information on the event can be found here
1-1.25 Pounds of boneless, skinless, crumbled smoked salmon (or your preferred fish)
2 Pounds cream cheese, softened
1/4 Cup sour cream
2 Bunches very thinly sliced green onions
1 Small onion, grated finely
1 Cucumber, grated finely
2 Tablespoons Worcestershire sauce
1 Tablespoon chopped parsley
2-3 Dashed Tobasco sauce
4-5 Cloves garlic, finely ground
Juice of 2 limes, more to taste
In a chilled mixing bowl, add cream cheese and sour cream and mix for one minute. Add all other ingredients at the same time. Whip for 1-2 minutes. Taste, and add more of any ingredient for personal preference.
For more enhanced flavors, refrigerate overnight. This dish will keep well for up to three weeks if frozen.
All GGW recipes are property of Chef Dixie Dave with World Wide Food Group and taken from “Dixie Dave’s Wild Game Recipes” cookbook