Broad beans are such a summery treat, but we can enjoy them all year round thanks to the freezer section of most supermarkets. Broad beans (also known as fava beans) are high in protein and fibre, and matched with our cold smoked trout, make for a super healthy snack or light lunch. The bright, verdant colour makes this a most tempting dish. Removing the skins from the broad beans takes a few minutes, but once that’s done this will take no time at all to bring together!
200g broad beans, or baby broad beans
2 tablespoons of cream cheese
2 tablespoons of crème fraîche
freshly squeezed lemon juice
ground black pepper
crispbreads, oatcakes or crackers to serve
In a medium sized pot, bring salted water to the boil and add the frozen broad beans.
Cook for 5 minutes on a low heat. Once cooked, remove from the heat and put into a bowl of iced water to stop cooking and bring the heat right down. This will also help them keep their great colour.
Once the beans are cold, individually remove the papery ‘outers’ by squeezing the beans. Discard these and keep the broad beans in a separate bowl.
Once all the beans are ready, put them in a glass bowl with the cream cheese, crème fraîche and lemon juice. Using a stick blender combine the dip with short pulses. Add pepper to taste and more lemon juice if desired.
Serve with cold smoked trout with your favourite crispbreads, crackers or bread.