A potluck in Southeast Alaska serves as a virtual taste-test of salmon dips 
(this one is a family recipe supplied by my friend). It’s quick, versatile — and if you’re not Tara Marconi, the main character in The Alaskan Laundry, and didn’t grow up in a bakery in South Philadelphia, you don’t have to teach yourself to bake cannoli!
For bonus points, make your own salt from seawater, baking it first, then boiling it down, and setting it on the counter to evaporate the rest of the water. You can even shoot the moon and smoke the crystals in alder. Either way folks will love this — plus you get to tell your story about how you caught your salmon. (Or carefully selected it from your local fishmonger.)
A quick and easy to prepare Salmon Dip recipe from author Brendan Jones, paired with his novel THE ALASKAN LAUNDRY. This versatile dip is a staple at potlucks in Southeastern Alaska.
Ingredients
½ cup mayonnaise
½ cup sour cream
2 teaspoons freshly squeezed lemon juice
2 teaspoons Worcestershire sauce
2 cups smoked salmon (about 10 ounces), roughly chopped
2 tablespoons chopped pickles
Tamari seaweed brown rice snaps or Roasted Garlic Wheat Thins, for serving (optional)
Instructions
Blend mayonnaise and sour cream in a medium bowl. Stir in lemon juice and Worcestershire sauce until well mixed.
Add salmon. Use the back of a fork to mash it up, and stir until well blended, or blend in a food processor. Stir in pickles.
Serve with brown rice snaps, Wheat Thins, or your favorite dippers.