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.