So . . . we were sitting on the lawn of the Warner Center in Woodland Hills, California, on 4th of July listening to the concert before the fireworks display when my friend Julie pulls out this unbelievable Salmon Olive dip. I absolutely had to have the recipe. It’s a perfect snack to bring along for outdoor picnics, potlucks, and parties. You can even make a sandwich with it.
I used an olive oil based mayonnaise because it’s healthier. Try to use wild salmon either left over from dinner or canned. Serve it with savory crackers or a crusty piece of French Bread.
Wild Salmon provides you with Omega 3 fatty acids that are necessary for a healthy heart. Chopped olives, dill, carrots, parsley and lemon juice are mixed in to give it an irresistible zing.
Julie Dayton Paul is a master rolfer. Rolfing Structural Integration is a deep tissue form of bodywork that reorganizes your connective tissues, called fascia. The fascia is a connective tissue that forms a three-dimensional web, which surrounds and supports the muscular, skeletal, and visceral (organs) components of the body. When Julie gives you a massage, you feel it big time.
She’s also an outstanding fine artist.
Enjoy this irresistible salmon olive dip recipe.
- 1 small carrot chopped into ¾ inch pieces
- 6 or 7 sprigs Italian parsley fresh
- 5 sprigs dill fresh
- ¼ cup olive oil based mayonnaise
- 1 6 oz can Wild Salmon broke apart
- 6 or 7 black olives pitted
- 1 Tbsp lemon juice
- pinch salt
- In a small processor or blender, put the carrot pieces, parsley, and dill and process until it is finely minced.
- Add the lemon juice, mayonnaise, olives,
salmon and salt. Process in pulses until the olives are finely chopped and the mixture is blended. - Serve with crackers or a crusty piece of French Bread.
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