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Patagonia Provisions

Laura Sievert's Wild Salmon Dip

This dip was the winning recipe at Patagonia Provisions' First Annual Salmon Cook-Off.

 


WILD SOCKEYE SALMON WITH LEMON PEPPER

Ingredients for about 8 servings

  • 1 (6 oz) pkg Patagonia Provisions Wild Sockeye Salmon with Lemon Pepper (reserve oil from pouch)
  • 1 8 oz pkg package Neufchatel cream cheese
  • 2 bunches green onion or you can substitute with a small sweet onion
  • Big handful or two of parsley - we suggest a mix of regular and Italian
  • Juice of half a lemon
  • A dash of Worcestershire Sauce

Putting it all together

  • Open Salmon package, save half the oil for use
  • Chop onion and parsley - somewhat fine
  • Break up cream cheese with a fork and add: half of salmon, salmon oil, dash of Worcestershire sauce, squeeze half a lemon – mix well
  • Fold into mixture – big handful of chopped parsley, chopped onion, squeeze other half of lemon and remaining salmon – broken into larger pieces
  • Serve with bread or simple cracker.