Healthy Smoked Salmon Hummus

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

    finely chopped

  • Fresh black pepper


  • 1.

    Simply put all the ingredients in a food processor and pulse until smooth.

  • 2.

    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!

  • 3.

    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.

Preparation Time

10 minutes