Free Ground Shipping  on Orders Over $49.

Save 30% on bars and fuel up for the winter. Use code BARS30 at checkout

Patagonia Provisions

Laura Sievert's Wild Salmon Dip

This dip was the winning recipe at the Patagonia Provisions First Annual Salmon Cook-Off. Serve with sliced bread or a simple cracker.

SKILL LEVEL: EASY

MAKES ABOUT 8 SERVINGS


INGREDIENTS

  • 1 (6 oz) pouch Patagonia Provisions Wild Sockeye Salmon with Lemon Pepper (reserve oil from pouch)
  • 2-3 green onions (including the green) or 1 small sweet onion, chopped fine
  • Big handful parsley (regular and/or Italian), chopped fine
  • 1 (8 oz) package Neufchatel cream cheese
  • ½ lemon, juiced
  • Dash Worcestershire sauce

PUTTING IT ALL TOGETHER

  • Place Salmon in a small bowl along with half the oil from pouch. Discard remaining oil. Break up fillets into large chunks.
  • In a larger bowl, break up cream cheese with a fork. Add half the salmon/oil mixture, a dash of Worcestershire sauce, and half of the lemon juice. Mix well, breaking up salmon into shreds.
  • Fold in onion, parsley, remaining lemon juice and remaining Salmon, mixing gently to keep larger salmon pieces intact for texture.