Salmon hummus with red onion, cucumber and radish salad recipe
Salmon hummus served with a delicious fresh side salad.
Cook’s Tip: You can buy tahini from health food stores if you can’t find it at your local supermarket. Not keen on pitta bread? Serve the salmon hummus with wholemeal toast instead.
Ingredients
- 418 g can red or pink salmon (or 2x 213g cans)
- 410 g can chickpeas, drained and rinsed
- 2 garlic cloves, crushed
- 2 tbsp tahini (sesame seed paste)
- 1 small red onion, finely sliced
- 1 bunch radish, finely sliced
- 0.25 cucumber, sliced
- 1 bag mixed salad leaves
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 4 pita bread
Details
- Cuisine: British
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Drain the salmon, reserving 2 tbsp of the liquid and remove the skin and bones, if desired.
- Put the salmon into a blender or food processor with the reserved liquid, chickpeas, garlic and tahini.
- Blend until smooth. Tip into a bowl and season to taste. Cover and chill until ready to serve.
- To make the salad, mix all the ingredients together and season with a little salt and pepper. Serve with the salmon houmous, accompanied by warm pitta bread.
This recipe was devised for the Alaska Seafood Marketing Institute. Photography by Steve Lee.
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