Smoked salmon & bean dip with crispy pittas
- Preparation and cooking time
- Total time
- Ready in 20-30 minutes
- Easy
- Serves 8
Skip to ingredients
For the dip
- 410g can cannellini beansrinsed and drained
- 200g tub Greek yogurt
- 225g pack smoked salmontrimmings
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
For the pittas
Nutrition: per serving
- kcal526
- fat27g
- saturates14g
- carbs69g
- sugars20g
- fibre2g
- protein7g
- salt0.17glow
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.
