This past week at Hippa the weather has given us almost every condition it can muster up. Winds have varied from difficult south west to almost perfect summer conditions with light north west winds calming the seas.
This week in Englefield, Tom Nelson, Host of The Outdoor Line on 710 ESPN radio, brought in a crew of dedicated anglers for our 2017 Fathers Day trip. It is a trip that we look forward to every year and we were happy to see some familiar faces, as well as some new ones join Tom at his favorite fishing lodge in the entire world (he told me this on a number of occasions this week). Thanks again for organizing this trip Tom, and for bringing along a great group of anglers to share this place with!
The 2017 Salmon Masters Tournament has gone and passed and it was one for the books! Epic weather contributed to epic fishing conditions and our competitors took full advantage.
With the Salmon masters Tournament complete we are well into the 2017 season here at Hippa.
This years tournament was a complete sucess and what a great competition it was! Englefield took the grand prize this year, but look out we are set to take it back in 2018!
This is a delicious and attractive spin on traditional loxed salmon. It makes a great summer appetizer by itself with crackers, or try it in a fresh garden salad with a simple vinaigrette.
1 Cup grated horseradish root (substitute prepared horseradish in a pinch)
3½ Cups of grated fresh beets (about 3 medium beets)
1 Bunch of fresh dill
1 Cup kosher or coarse salt
¼ Cup sugar
1 Skin-on deboned salmon fillet