Hot Smoked Salmon, White Bean and Horseradish Dip
Photography by 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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!