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Smoked salmon & bean dip with crispy pittas

Smoked salmon & bean dip with crispy pittas

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 20-30 minutes
  • Easy
  • Serves 8

The pittas become crunchy in the oven making them unbelievably moreish

Nutrition:
HighlightNutrientUnit
kcal526
fat27g
saturates14g
carbs69g
sugars20g
fibre2g
protein7g
low insalt0.17g
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Ingredients

For the dip

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.

Recipe from Good Food magazine, September 2003

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Overall rating

Rating: 5 out of 5.2 ratings
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