Wild Salmon Dip
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.
The dip can be a bit thick, more like a spread, so set it out with a knife or a spoon.
- 1 (6 oz.) pack Patagonia Provisions Wild Sockeye Salmon with Lemon Pepper OR 6 oz. pack Patagonia Provisions Black Pepper Wild Pink Salmon (reserve juices from pack), skin kept on if you like
- 1 (8 oz.) package Neufchatel cheese (find next to the cream cheese in the grocery store)
- ½ lemon, juiced
- Dash Worcestershire sauce
- 2-3 green onions (white and green parts), sliced, or 1 small sweet onion, chopped fine
- Big handful parsley, chopped fine
- Big handful parsley (regular and/or Italian), chopped fine
Putting It All Together
- Put salmon in a small bowl (save juices for another use). Break up salmon into large chunks.
- 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.
- 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.
- Serve with crackers or sliced bread.