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.
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
⅓ cup sour cream
1 tablespoon milk
reserved 50 grams salmon
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.