Creamy Salmon Dip with Broken Bread


1 cup yoghurt, drained overnight

1-2 garlic cloves, crushed

1 tsp sea salt

Pinch of white pepper

1 tbls red wine vinegar

6 mint leaves

1 cup canned salmon

4 pieces of Mountain Bread, toasted under the grill


Place all the ingredients apart from the salmon in a processor and blitz until smooth.

Drain the salmon and put in a bowl. Mash, keeping the bones in. Stir 2 tbls of the sauce through the salmon. (Keep the rest for a spread or dip on it’s own.)

Serve the dip in a bowl with broken Mountain Bread.