Smoked salmon & bean dip with crispy pittas
Ingredients
- Step 1 410g can cannellini beans , rinsed and drained
- Step 2 200g tub Greek yogurt
- Step 3 225g pack smoked salmon trimmings
- Step 4 1 tbsp chopped fresh dill
- Step 5 1 tbsp lemon juice
- Step 6 6 pitta bread
- Step 7 2 tbsp olive oil
- Step 8 sea salt flakes
- Step 9 2 tbsp chopped fresh dill
- Step 10 2bunches of radishes
Calories: 526
Carbohydrate: 69 g
Protein: 7 g
Fat: 27 g
Cook time: 30 minutes
Prep time: minutes
Total time: 30 minutes
Servings: 8
TAGS
Buffet
Dinner
Lunch
Snack
Starter
British
Josh Eagleton
10-30 minute
30-60 minute
600 kcal or less
Bread
Cannellini bean
Cannellini bean
dill
Fish
Greek yogurt
Main
Make Ahead
Quick
radish
radish
Sara Buenfeld
Smoked salmon
Directions
- 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.