Ingredients

• 1 pound (about 1 slab) skinned sockeye salmon (fry skin and cut to strips, makes great chips!)
• 1 sweet onion (Vidalia)
• 2 tbsp capers
• 1 egg (pasture raised)
• 1 oz anchovies
• 1 can wild cod liver (4.3 oz can or so). Another option
• 1 oz fresh dill
• 1 oz dried ramps (optional)
• Salt and pepper for taste

Directions

1. Chop salmon to small pieces, it’s easiest to use mezzaluna (moon shaped knife with 2 handles), it’s much quicker with that.
2. Chop onions, anchovies, dill, liver (save the oil for later, to mix in.)
3. Mix all ingredients together.
4. Let it infuse the flavors 15-20 min in freezer or fridge.
5. Serve with toasted sourdough bread.

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