Smoked Salmon Appetizers
Recipe for Smoked Salmon Appetizers
Who says fish recipes have to be complicated? Using the few ingredients of cream cheese, capers, crackers and smokey salmon, anyone with two hands and half a brain should have no trouble composing this slapdash-but-delicious side dish.
While capers and salmon don't quite qualify as "common household ingredients," nor are particularly cheap grocery items, I found the dish's flavorful outcome to be 100% worth it. Happy cooking!
Prep: 5 min | Cooking: 0 min | Total: 5 min
Wheat Thins or other whole wheat crackers (24 crackers)
Regular/original cream cheese (about 1/2 block)
Smoked salmon (one 6-oz package)
Lay out the wheat thins on a serving tray or plate. Spread about 1/2 tbsp of cream cheese on each cracker.
Slice salmon so that each piece will fit snugly on the crackers. Lay one salmon slice on each of the crackers. Finally, dot the surfaces with two or three capers each. Refrigerate or serve immediately.
A Story of Smoked Salmon
In the early 1800s, a group of Salish Indigenous People built a village near the life-teeming Elwha River in Washington State. This tribe quickly discovered the copious amount of salmon in the river, a fish that would almost immediately burrow to the heart of their culture.
Cooked in the traditional skewer-smoking method, the salmon became a new primary source of sustenance. They were seen as a holy blessing, and became deeply rooted in religious tribal ceremonies.
In 1855, to avoid conflict with white settlers, the tribe signed a treaty which relocated them to a reservation south of the river. Luckily, the treaty still guaranteed the natives access to certain locations on the river, allowing them to fish and gather resources as they always had.
In the 1910s, a Canadian businessman began plans to build a dam on the river for his hydroelectric company. By 1927, the dam was complete, though it did not include a fish ladder (a water staircase allowing fish to migrate upstream past a dam). This blocked salmon, the sacred fish, from large parts of the Elwha River.
By 1922, the United States had mandated fishing licenses to manage commercial and recreational fishing. These licenses, however, were only available American citizens; not the people who lived on US soil for 15,000 years, but white immigrants from Europe.
Anyway, enjoy this appetizer.