Smoked salmon & bean dip with crispy pittas recipe | Good Food

Smoked salmon & bean dip with crispy pittas

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

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.