Wild Alaska Salmon Hummus with Red Onion, Cucumber and Radish Salad

Alaska Seafood

Wild Alaska Salmon Hummus with Red Onion, Cucumber and Radish Salad

SERVES: 4 - 6

METHOD

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 hummus, accompanied by warm pitta bread.

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:

• 1 x 418g or 2 x 213g cans red or pink wild Alaska salmon
• 1 x 410g can chickpeas, drained and rinsed
• 2 garlic cloves, crushed
• 2 tbsp tahini (sesame seed paste)
• Salt and freshly ground black pepper
• Salad:
• 1 small red onion, finely sliced
• 1 bunch radish, finely sliced
• ¼ cucumber, sliced
• 1 bag mixed salad leaves
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• Pitta bread, to serve

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