america's front here will amaze you what a cool video by alaska's own in broward scape now if you've ever had the salmon in alaska you know how incredibly delicious it is so i have a little recipe for you here a smoked salmon this that really brings out all its rich creamy subtle flavors so in this pot i have a finally chopped leek that i've sauteed in butter with a touch of salt and once it's all welted i added three tablespoons of flour and then i let it cook together for about five minutes to form a little room now we add two cups of milk and i'm also the add three tablespoons of cream cheese so it goes in there and i and one of the i ballers i put things in without measuring quite often and it's just the way i'm used to cooking but i do try and keep the measurements for you guys so then this is going to just cook together it's going to get stirred quite often we don't want it to boil we want to just to walk on a low heat that it all come together let that cream cheese just melt now here's the thing about smoked salmon we love salmon but smoked salmon also is so delicious and it has a long history in alaska as a way to preserve the fish it's traditionally smoked in wood which gives it an incredible flavor so look for it in wedges it's not the sliced kind of smoked salmon you find but it's in a wedge and the four wood smoked salmon so i have about six ounces that i've already diced up in this blender i have put three cups of chicken broth and i'm going to add this him and i want to splash in the try and get it in pretty low there i like the chicken broth because it's just got a subtle flavor like salmon does so they kind of work well together and then if you can get fresh dill that's great maybe a full tablespoon of that i have dried because i was able to get the fresh unfortunately so i got maybe about a teaspoon or so that i'm going to drop in here and again you can add more if you like and then the other thing that i love love love to put in this recipe is smoked paprika so i'm putting a teaspoon of that in and again the smoked paprika adds to the whole smoke smoky favorite flavor it just compliments everything in here and then i have reaching down the vinegar also cuts through some of the richness of the salmon so it gives a nice little sparkle to the biscuit so we get this baby set ready to rock and every go and then we're going to turn it up and let it really go for a while and we want the salmon to get fully mixed so we'll do that and we'll turn it back down and we're going to add this to the pot when i think it will it off  let me show you a pretty picture of it all finished and dressed up and garnished this is just a beautiful dish it's smoky rich and interesting you have a leak in the vinegar in the dill that bring out that salmon flavor and then well i just love that little topping just a little sprinkle of paprika some fresh chiles a little fresh dill it's all good as they say everyone who has seen alaska's glaciers knows how absolutely breathtaking they are now cruises are an incredibly popular way to get a sense of them by water silversea cruises offer some really nice options if you're looking for small ship experience and their silver sea expeditions breaks it down even more these are small boat excursions into places that those larger ships just can't get into this is such a in eighteen how incredible to get in that close but there's another way to enjoy alaska to one that's to stay on land to stay in one of the lodges there can i fjords glacier lodges on the water's edge and it's surrounded by a national park this is rustic relaxed and just a comfortable way to experience alaska is loaded with great berries so it sounds like a crisp is an order don't you think you know everything is bold in alaska so this recipe is to i call it a black and blueberry crisp i'm going to mix a half a teaspoon of salt and a cup of sugar together and so i have these here my beautiful blueberries and blackberries i have three cups of each and i have about a cup of sugar i'm going to put in here now here's the thing with the sugar is that black berries can be sour and our first reaction is to add a lot of sugar right but the problem with that is it can really mask the delicious taste of the black berries and so we wanted something a little different right now we want to play with the flavors we want to open them up and really add some elements that are going to you know really enhance that flavor i'm so the blueberries are acting as our sweet little buffer blueberries are such great standbys and we're really going to play to the black berry flavor today with a little dusting of nutmeg you don't want too much of it and then we're going to put in about seven or eight grounds  now don't panic here because pepper is an incredible accent to black berries it's a very subtle and hard times people don't even know that there's pepper in there there's just like some little pop that tastes really good so we toss it in and then after we've got this all in the berries we mix it all together i like to add some liquid and what i've like to do is i'd like to put a little bit of water in because the black berries are pretty dry they don't have a lot of a liquid in them so we want to just help them along and about the vinegar is the show going to add a little just a little bit of balsamic vinegar because it has some sweetness in it again it's just going to really play well with the black berries and blueberries so then we get this all in our baking dish over here that's going to be good and now for what i like to think of as the most important part of course the berries are but i just love the topping so much so i've had a topping that i put all together and i've taken six tablespoons of butter and i've mixed it with a half a cup of flour a half a cup of oats and half a cup of brown sugar and a half a cup of chopped walnuts i like that little molasses taste that the brown sugar adds and i know it's going to just add another little depth of flavor to the finished crisp and those  savory crunchy is just a really good quality that hits all the right notes again so very simply just cover our fruit with this lovely mixture and then we can we're going to pop it into a three hundred fifty degree oven and let it do its thing for about fifty fifty five minutes it's done when the berries are kind of bubbling and the topping is a light golden brown so take a look at what it looks like it's got just a dusting of powdered sugar because it's so pretty and i also put a sprinkle of orange zest on top for some brightness and you can see the color of the berries there just soft and warm and sweet with a little kick to them and the topping is well it's crispy it's a crisp it's great contrast and then of course the best part ice cream thank you very much i love the textures of them this smooth their crunchy they're warm and they're cool it really is one of my favorite things in the world so i hope you enjoy it and again don't be afraid to add a little savory component to  with really memorable dessert thanks so much for being with us on our alaska exploration it really is a natural wonder i'm carol yelverton until next time stay hungry for travel