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Salmon, butterbean and dill dip

Easy bean and fish dip, kindly sent in by Sam Josephs (Nutritionista).

Snacks & Sides

Ingredients List

Serves 1
  • tablespoon lemon juice
  • 1 tablespoon fresh dill
  • 225 g butter beans cooked or a tin of butter beans
  • 1 tablespoon extra virgin olive oil or walnut oil
  • 200 g tinned salmon
Metric - US Imperial

Instructions

  1. Drain the salmon (reserving the liquid) and blitz in a food processor or with a hand-held blender with the other remaining ingredients. 
  2. Blend until smooth, using some of the juice from the tinned salmon to loosen if the dip is too thick. If you prefer a chunkier dip then mash all the ingredients together with a fork. 

You can modify and play around with the idea of making a dip from beans and fish, try haricot beans and tuna with mint, or tarragon. Or try smoked mackerel with haricot beans and a squeeze of orange juice instead of lemon. Other herbs that work with fish are chives, tarragon and thyme. Use alone or in combination.

Recipe by: Samantha Josephs 2010: [email protected]: 07815 817 451