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Wild Salmon Spread

Skill Level
1½ cups (about 8 servings)

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



Putting It All Together

  1. Put salmon in a small bowl along with half the juices from pack. Discard remaining juices. Break up salmon into large chunks.
  2. In a large bowl, break up Neufchatel with a fork. Add half the salmon and juices, the lemon juice and the Worcestershire sauce. Mix well, breaking salmon into shreds.
  3. With a rubber spatula, fold in green onions, parsley, and remaining salmon with juices, mixing gently to keep larger salmon pieces intact for texture. Scrape into a serving bowl and top with a little extra parsley.
  4. Serve with sliced bread or crackers.