Wild Salmon Dip

Made with Patagonia Provisions® Smoked Wild Pink Salmon, cream cheese and green onions, this dip is thick so serve it with a knife for spreading.

Photo Credit: $copyright

This recipe makes: One-half cup or about eight servings
Skill Level: Easy

Laura Sievert, of Kenai, Alaska, catches and cans her own salmon and makes a great salmon dip, which she sent to her sister, Jane Sievert, a Patagonia Provisions photo editor. Jane added a few touches and submitted it for the Patagonia Provisions First Annual Salmon Cook-Off several years ago. The sister act won the contest, and their recipe is still one of the most popular ever published by the company. Find that recipe below, reprinted courtesy of Patagonia Provisions, as well as in the company’s recipe archive.

What you’ll need:

1 (3 oz.) can Patagonia Provisions Smoked Wild Pink Salmon
1 (8 oz.) package cream cheese
½ lemon, juiced
1½ tbsp. lemon juice
2 to 3 green onions (white and green parts), sliced, or 1 small, sweet onion, chopped finely
Large handful of parsley (regular and/or Italian), chopped finely
Patagonia Provisions Organic Multiseed Crackers or sliced bread

Directions:

Put the salmon into a small bowl. Break the salmon into large chunks.

In a large bowl, use a fork to cut up the cream cheese. Add half the salmon and juice, the lemon juice and the Worcestershire sauce. Mix well, shredding the salmon.

With a rubber spatula, fold in the green onions, parsley, and the remaining salmon and juices, mixing gently to keep the larger salmon pieces intact for texture. Place the dip into a serving bowl and top with a little extra parsley.

Serve with the crackers or sliced bread. The dip can be a bit thick, more like a spread, so be sure to set it out with a knife or a spoon.