Name: Smoked salmon & bean dip with crispy pittas
Total time: 30 min
Yield: 8
Cuisine: British
Ingredients: 410g can cannellini beans rinsed and drained; 200g tub Greek yogurt; 225g pack smoked salmon trimmings; 1 tbsp chopped fresh dill; 1 tbsp lemon juice; 6 pitta bread; 2 tbsp olive oil; sea salt flakes; 2 tbsp chopped fresh dill; 2bunches of radishes

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Smoked salmon & bean dip with crispy pittas

Smoked salmon & bean dip with crispy pittas

Sara Buenfeld

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Serves 8

Easy

Total time: 30 mins

Ready in 20-30 minutes

A star rating of 4.5 out of 5.2 ratingsRate

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The pittas become crunchy in the oven making them unbelievably moreish

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Ingredients

Nutrition

Units:

MetricUS

For the dip

410g can cannellini beans

rinsed and drained
200g tub Greek yogurt
225g pack smoked salmon

trimmings
1 tbsp chopped fresh dill
1 tbsp lemon juice

For the pittas

6 pitta bread
2 tbsp olive oil
sea salt

flakes
2 tbsp chopped fresh dill
2bunches of radishes

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Nutrition: per serving

kcal526
fat27g
saturates14g
carbs69g
sugars20g
fibre2g
protein7g
salt0.17g

low

Method

step 1

Tip the beans into a food processor with the yogurt and blend until smooth. Add the salmon and pulse, keeping the salmon quite chunky. Tip into a bowl and stir in the dill, lemon juice and seasoning. This can be made up to a day ahead.
step 2

For the pittas, preheat the oven to fan 180C/conventional 200C/gas 6. Tear the pittas onto 2 baking trays. Drizzle with theoil and sprinkle with the sea salt and dill. Bake for 7 minutes until crisp. These can be made a day ahead or just before serving.
step 3

Once the pittas have cooled, pack them and the dip into seperate rigid containers. Transport the radishes packed in ice to keep them crisp. Put the bowl of dip on a platter and surround with the pitta. Serve the iced radishes separately.

Recipe from Good Food magazine, September 2003

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A star rating of 4.5 out of 5.2 ratings

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