Name: Smoked salmon & bean dip with crispy pittas
Total time: 30 min
Yield: 8
Cuisine: British
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; 2bunches of radishes

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.