In today’s MyAJC food story, I delve into the topic of gourmet salt, in particular the flavorful concoctions that have put Atlanta’s Beautiful Briny Sea on the national map.
In the course of my research, Beautiful Briny Sea owner Suzi Sheffield put me on to her luscious smoked trout dip, which uses a big pinch of her Campfire salt, or any smoked salt of your choice. (See tested recipe below.)
Now I’ve made many a fish dip using the classic cream cheese/sour cream combo. Sheffield does me one better by adding whipped cream in place of the sour cream, for a fluffier spread.
It’s a terrific party dip or bagel schmear, the perfect thing to have in the fridge for July 4th weekend. (Look for Beautiful Briny Sea products at Williams-Sonoma shops in Atlanta or Beehive.)
While we are saluting local makers, let’s talk about Woodsmoke Provisions’ Pecan Smoked Trout. It’s made with a touch of Jack Daniels, and it is superb. Not that I don’t like smoked salmon. But I’m flat hooked on this nibbly mountain trout, which tastes like you caught it and smoked it by the campfire.
Come to think of it, Woodsmoke’s trout would be fantastic in this easy, soft-scrambled egg dish from Bread & Butterfly. Woodsmoke Provisions is a division of Atlanta-based Inland Seafood. Look for it at Whole Foods, Costco, Publix, Earth Fare and Kathleen’s Catch.
And obviously, if you are a smoked-salmon lover, it will work beautifully in this dip.
Suzi Sheffield’s Smoked-Trout Dip
2 cups heavy whipping cream
1 (8-ounce) package cream cheese, softened
3 tablespoons freshly squeezed lemon juice
½ teaspoon granulated garlic
½ teaspoon black pepper
½ teaspoon Beautiful Briny Sea Campfire salt or other smoked sea salt of choice
2 smoked trout filets, skins removed and shredded (may use smoked salmon)
2-3 green onions, thinly sliced
½ cup chopped parsley
½ cup chopped dill
1½ tablespoons capers
zest of one lemon
Crackers, toast points, bagels, bagel chips or crudites for serving
In a large bowl, whip the heavy cream until stiff peaks form; set aside. In a second bowl, combine cream cheese, lemon juice, garlic, black pepper and salt. Mix until fully combined. Fold in the whipped cream, then add the shredded trout, green onions, parsley, dill, capers and lemon zest, and stir gently to combine. Cover and chill in for at least 2 hours or overnight. Serve with crackers, toast points or crudites. Serves: 12
Per serving: 228 calories (percent of calories from fat, 87), 5 grams protein, 3 grams carbohydrates, trace fiber, 22 grams fat (13 grams saturated), 83 milligrams cholesterol, 168 milligrams sodium.