Smoked Salmon & Bean Dip With Crispy Pittas
This creamy cannellini bean and smoked salmon dip is a perfect appetizer for any occasion. The smooth blend of beans and tangy Greek yogurt is combined with chunks of flavorful smoked salmon and fresh dill. Served with crispy pitta bread and chilled radishes, this dish is sure to impress your guests with its elegant presentation and delicious flavors.
— Constant Cookbook
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
- 2 bunches of radishes
Instructions
- 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.
- 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.
- 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.
Yield
Serves 8
Nutrition
- Calories: 526 calories
- Fat Content: 27 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 69 grams carbohydrates
- Sugar Content: 20 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.17 milligram of sodium
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