Hot Smoked Salmon, White Bean and Horseradish Dip
Photography Manja Wachsmuth.
Use a true wood-smoked salmon for the best flavour. The base of creamy white beans lets the richness of the fish come through, along with the spike of horseradish.
INGREDIENTS
1 x 400 gram tin cannellini beans, drained and rinsed
2 cloves garlic, crushed
½ cup milk
1 bay leaf
200 grams hot smoked salmon
1 tablespoon horseradish sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
sea salt and freshly ground pepper
To finish
⅓ cup sour cream
1 tablespoon milk
reserved 50 grams salmon
1 tablespoon
chopped chives
METHOD
Put the beans, garlic, milk and bay leaf in a small saucepan and season. Bring to the boil then reduce the heat and simmer gently for 5 minutes, stirring occasionally. Cool until just warm. Discard the bay leaf.
Tip into a food processor and blend until smooth. Add ¾ of the salmon, reserving the rest for garnish, then the horseradish, mustard and lemon juice and blend again. Season.
To finish: Spread onto a serving plate. Whisk the sour cream and milk together until smooth then swirl into the dip. Top with the reserved salmon and chives and a good grind of black pepper. Makes about 2 cups.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.