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.
ReviewsAdd your review
No reviews have been submitted for this recipe yet.
Thank you for submitting your review! It is currently being moderated and will be displayed on the site soon.