Hot Smoked Salmon, White Bean and Horseradish Dip

, from Issue #57. September, 2015
Photography by Manja Wachsmuth.
    Hot Smoked Salmon, White Bean and Horseradish Dip

    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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