It is hard to believe but tomorrow starts week 10 of the fishing season! The Lodge has had interesting guests over the last weeks. There have been guests that have been coming here for 20 years, newcomers, and couples. Everyone has had some great fishing experiences.
I've got to go out to three different fishing spot on three different saturdays. Saturday is usually the "camp morale day". I've been able to catch Dollie Varden, Silver Salmon (Coho - see profile pic), and even a King Salmon (let that one go in a hurry as was not in season and luckily didn't have it out of the water). I've seen quite a few bears, but not too close!
Cooking has definitely gotten easier as I have been able to get into a cooking routine. I have "perfect" fish nights now, as well as "perfect" prime rib. Fresh fruits and vegetables as is dairy are more or less a luxury item out here. Everything has to be flown in from Anchorage to King Salmon and then flown to the lodge or picked up at the store in Naknek, and flown back to the lodge (sense a theme?). Things that can spoil fast are tomatoes, lettuce, peppers, cauliflower and broccoli. We have a root cellar that is about 15ft deep. The temp is a constant and works like a refridgerator.
I'm going to share an appitizer that is a Lodge favorite. It is the Blue Mountain Lodge Salmon Ball.
1 lg can salmon (pink) We use cooked salmon that is leftover from fish night. At home I sometimes use smoked salmon.
8 oz of cream cheese
2 Tbsp chopped onion
1 Tbsp liquid smoke (unless you are using smoked salmon) We use Wright's Hickory Liquid Smoke
1 tsp horseradish
1 Tbsp Lemon Juice
Dash of Tabasco
Beat all ingredients except the salmon until very smooth. Add salmon. Beat again until mixed very well. Should be salmon (haha) in color and like a spread. Put in bowl that has been lined with plastic wrap or cheese ball mold and chill.
At home, I will sometimes add fresh hot peppers, chopped walnuts.
Let me know how your's turns out!