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.
About 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, our photo editor here at Provisions. 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 we’ve ever published.
Ingredients
- 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
Putting It All Together
- 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.
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