Smoked salmon & bean dip with crispy pittas

Smoked salmon & bean dip with crispy pittas

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(1 ratings)

Ready in 20-30 minutes


Serves 8
The pittas become crunchy in the oven making them unbelievably moreish

Nutrition and extra info


  • kcal526
  • fat27g
  • saturates14g
  • carbs69g
  • sugars20g
  • fibre2g
  • protein7g
  • salt0.17g
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For the dip

  • 410g can cannellini beans, rinsed and drained

    Cannellini bean

    can-a-leen-ee been

    Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

  • 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

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • sea salt flakes
  • 2 tbsp chopped fresh dill
  • 2 bunches of radish



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…


  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.

  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.

  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.

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Comments (3)

beckskeet-upton's picture

This is great, easy to make and goes down a treat. Have also done with homemade melba toast, and my mum has any left overs the next day with crisp breads!

berdina's picture

Looks really good. I'll take it into my binder and will try it in spring.

carolc's picture

I love this recipe - really easy to make ahead and just pop the pitta bits in the oven. Perfect for an outside summer starter. Did it as it said but would make the pittas on the day to keep crispy. Don't overcook or you will break your teeth!

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