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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.