This recipe is Syn FREE on Slimming World. It worked OK as a dip, and worked well as a pate on oatcakes and the like. The original recipe from the Slimming World website had the salmon, dairy products and lemon zest blended before adding the remaining ingredients – I didn’t and left it chunky, which was fine. And it’s important to thoroughly deseed the tomatoes to make sure the mixture is not too runny.
1 x 198g red salmon canned in brine
85g fat free natural yoghurt
85g fat free fromage frais
grated zest of one lemon
3 ripe tomatoes, skinned, deseeded and chopped
1 tbsp roughly chopped capers
1 tbsp chopped dill
Remove any skin or bone from the salmon. Mix with the remaining ingredients. Season. Chill until ready to use.
This recipe is Syn FREE on Slimming World.
1 can chickpeas, drained
fat free natural yoghurt
Blend the chickpeas with enough yoghurt to make a paste consistency. Add garlic to taste – blend well. Chill until ready to eat.
This dip is very refreshing. However, after a day chilling in the fridge the chilli flavour infused to the extent it was very spicy!
454g tub of fat free fromage frais
grated zest and juice of 1 lemon or lime
1 small red chilli, deseeded and chopped
1 small bunch fresh mint, finely chopped
2 tbsp chopped dill
Pinch of paprika
Mix the ingredients and chill until ready for use.