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Sockeye Salmon Rosé Spread

Hampton water rose with salmon dip
Sockeye Salmon Rosé Spread

Ingredients

  • 4 salmon fillets (I used Heinen’s wild caught sockeye salmon)
  • 1/2 cup Rosé (I used Diving into Hampton Water Rosé for its light and subtle fruity flavor)
  • 2 celery stalks, diced
  • 1/4 cup mayo
  • 1/4 cup 0% Greek Yogurt
  • Juice and zest from one lemon
  • 2 tbs fresh dill (save some for garnish)
  • Salt & pepper

Directions

  1. Salt and pepper each salmon fillet and wrap them each in aluminum foil with even amounts of Rosé (in both)
  2. Poach salmon for approx 15-18mins at 375°F depending on their thickness
  3. While the salmon is cooling, mix together all the other ingredients in a large bowl
  4. Remove skin from salmon. Shred the salmon and begin adding it into the dip mixture until well combined
  5. Garnish with fresh dill and enjoy!

Recipe and Photography Courtest of Instagram’s @thebitesizepantry

By Heinen's Grocery Store
In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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