- Drain the salmon (reserving the liquid) and blitz in a food processor or with a hand-held blender with the other remaining ingredients.
- 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: firstname.lastname@example.org: 07815 817 451