I recently read a story about a Juneau-based company that made food out of kelp. I was immediately intrigued by the idea. One of the best dishes I’ve ever eaten was when I spent a summer in Kodiak and a Chinese woman prepared braised fresh kelp for me.
Barnacle uses bull kelp to make salsa, spice blends and pickles. Their Instagram account displays gorgeous photos of Southeast Alaska along with how they prepare their products and what to serve with them.
Their dill kelp pickles are tangy, slightly sweet and, well, of the sea. What a perfect ingredient to add to a smoked salmon dip.
This dip comes together in no time and is a real crowd-pleaser. Impress your dinner guests by revealing its secret ingredient — wild kelp!
Smoked Salmon Spread with Kelp Pickles
- 1, 6-oz. can smoked salmon (non-smoked would work too)
- 1/3 cup dill kelp pickles
- 8 oz. cream cheese
- 1/4 cup sour cream
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- the zest of one lemon
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
Place all ingredients into a food processor. Pulse until well combined. Serve with fancy crackers or toast points.