SMOKED SALMON & BEAN DIP WITH CRISPY PITTAS
The pittas become crunchy in the oven making them unbelievably moreish
Provided by Sara Buenfeld
Categories Buffet, Dinner, Lunch, Snack, Starter
Time 30m
Number Of Ingredients 10
Steps:
- Tip the beans into a food processor with the yogurt and blend until smooth. Add the salmon and pulse, keeping the salmon quite chunky. Tip into a bowl and stir in the dill, lemon juice and seasoning. This can be made up to a day ahead.
- For the pittas, preheat the oven to fan 180C/conventional 200C/gas 6. Tear the pittas onto 2 baking trays. Drizzle with theoil and sprinkle with the sea salt and dill. Bake for 7 minutes until crisp. These can be made a day ahead or just before serving.
- Once the pittas have cooled, pack them and the dip into seperate rigid containers. Transport the radishes packed in ice to keep them crisp. Put the bowl of dip on a platter and surround with the pitta. Serve the iced radishes separately.
Nutrition Facts : Calories 526 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.17 milligram of sodium
PAN-FRIED SMOKED SALMON WITH GREEN BEANS & CHIVES
A well-balanced meal for a supper treat
Provided by Good Food team
Categories Lunch, Supper, Dinner
Time 30m
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the mustard and sugar, then stir in the vinegar and gradually whisk in the vegetable oil and olive oil until they are completely mixed. Stir in the chives.
- Cook the potatoes in a large pan of boiling water for 8-10 mins until just undercooked, then throw in the beans and continue to cook for 4-5 mins until the beans and potatoes are done. Drain the vegetables and toss with most of the dressing.
- Heat a dash of olive oil in a large non-stick stick frying pan until very hot and 'flash fry' the salmon for a moment until it just changes colour. Pile the beans and potatoes onto plates, lay the salmon on top, then drizzle with a little of the leftover dressing.
Nutrition Facts : Calories 488 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 3.83 milligram of sodium
EVERYTHING-BAGEL SMOKED SALMON DIP
Reminiscent of whitefish salad, smoked trout spread and everything bagels with lox, this creamy dip combines hot-smoked fish, yogurt, everything bagel seasoning, fresh dill and lemon. It can be eaten with crisp and fresh accompaniments, such as bagel chips, cucumbers and tomatoes. Or, enjoy it in a sandwich or as a salad scooped onto a bed of greens. Feel free to add capers, horseradish, chopped celery or red onion or anything you like in your tuna salad or on your bagel, but taste before adding: The fish and everything bagel seasoning provide plenty of flavor on their own.
Provided by Ali Slagle
Categories dips and spreads
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the yogurt, trout, dill, lemon zest and juice and everything-bagel seasoning. Season with black pepper. (The fish and bagel seasoning are both salty, so you likely won't need additional salt.)
- Spoon into a serving bowl and top with more everything-bagel seasoning, black pepper and dill. Eat with any mix of dippers. (It keeps in the fridge for up to 4 days, but season again with lemon, salt and pepper before eating.)
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SMOKED SALMON DIP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, JewishCategory AppetizersServings 2Calories 144 per serving
- Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about 1/4 teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
- Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.
CRISP & SPICY PICKLED GREEN BEANS | SUMPTUOUS …
From sumptuousspoonfuls.com
4/5 (1)Estimated Reading Time 3 minsServings 4Total Time 1 hr
- Clean and sterilize 4 pint jars, lids and rings. Pack the garlic, peppers, green beans & dill heads into the 4 jars as tightly as you can.
- In a large saucepan, bring the vinegar, water and salt to a boil. Carefully pour the hot vinegar mixture over the beans in the jars (pouring in the center to avoid contact with the glass), leaving about 1/2 inch of space at the top.
- Gently bang the jars a bit to settle the contents and release the bubbles and add more liquid if needed. Clean the tops of the jars and top with lids, tightening the rings on.
- Put the jars in a hot water bath, bring to 180 – 185 degrees F, and pasteurize the beans by keeping them at 180 – 185 for 30 minutes. Turn off the heat in the bath and let the jars sit in the hot water for 10 minutes longer.
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