The Wilder’s Smoked Salmon Dip
by Rob Endsley/
Prince of Wales Sportfishing

2-8oz Cream Cheese, softened
4 pieces Smoked Salmon (playing card size) crumbled by hand
1 tsp crushed garlic from a jar or 4 cloves
1 Tbs spicy brown mustard
1/2 tsp Worcestershire sauce
3 Tbs mayonnaise
6 Tbs sour cream
1tsp lemon juice
1 bunch green onions chopped fine

Mix all the ingredients with a mixer except the salmon and onions. Gently fold in the salmon and green onions. Refrigerate 24 hours – if you can after sampling it. The flavor intensifies as it sits.

Serve with your favorite crackers.

We have been known to throw it in the cooler with a couple forks and eat it while fishing.


Nancie Wilder
Granite Falls, Washington

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