Pickled Green Beans With Smoked Salmon Dip Recipes

PICKLED GREEN BEANS WITH SMOKED SALMON DIP

Steps:

• Place beans in a 13x9-in dish. Add dill seed and garlic. In a large saucepan, combine water, vinegar and salt. Bring to a boil; cook and stir until salt is dissolved. Pour hot brine over beans. Cool completely. Refrigerate, covered, 2 days., For dip, in a small bowl, beat cream cheese and yogurt until smooth. Stir in parsley, chives, horseradish, lemon zest and juice, dill weed and salt. Stir in salmon. Refrigerate, covered, 1 hour to allow flavors to blend., To serve, drain green beans; arrange on a platter. If desired, top dip with dill sprig. Serve dip with beans and, if desired, crackers.

SMOKED SALMON DIP

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

PAN-FRIED SMOKED SALMON WITH GREEN BEANS & CHIVES

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.

EVERYTHING-BAGEL SMOKED SALMON DIP

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.)

SMOKED SALMON & BEAN DIP WITH CRISPY PITTAS

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.