For National Picnic Week, this luxurious dip uses either Smoked Salmon or Smoked Trout and is perfect for a special summer picnic or garden party!
This recipe is also really healthy: high in fibre and Omega-3 but low in saturated fat, unlike many other dips. And simple to make in less than ten minutes.
400g cannellini beans
(tinned) drained and rinsed
- 200g BigFish Smoked Loch Trout OR Smoked Salmon
- 1 lemon, juiced
- 30ml cold water
5g fresh dill or parsley
- Fresh black pepper
Simply put all the ingredients in a food processor and pulse until smooth.
Serve however you wish – as a dip with fresh cut vegetables, in sandwiches or topping little rounds of toasted soda bread or blinis as canapés!
Cover and refrigerate if not using immediately, keeps for up to 5 days.This could also be quite successfully pre-made and frozen in a sealed container.
With thanks to Meat & Travel for the concept.