Beronia Rioja Rose, Salmon Dip & Crisps
Beronia Rioja Rose, Salmon Dip & Crisps

Prep & Cook Time:  30 minutes

Serves: 4




For the dip

4 tbsp greek yoghurt 

1 tbsp creme fraiche

100g smoked salmon, chopped 

1 tbsp chives, finely chopped

1 tbsp dill, finely chopped

½ red onion, finely chopped

1 tbsp capers, roughly chopped 

1 lemon, juiced

1/2 tbsp honey  

Salt and pepper, to taste 


For the oil 

1 heaped tbsp harissa paste

150ml olive oil 

Pinch smoked paprika 


For the crisps

3 flatbreads, torn 

2 tbsp zaatar 

100ml olive oil 

1 tsp garlic powder

Salt, to taste



  1. Start by preheating the oven to 180 C. Toss your torn flatbreads with oil, za’atar, garlic, and salt. Arrange over a baking tray, then bake until golden and crispy. 
  2. Meanwhile, make the dip. Mix together the yoghurt, creme fraiche, herbs, salmon, onion, and capers, then season with lemon, honey, salt, and pepper. Refrigerate until you’re ready to serve. 
  3. Finally, combine harissa, olive oil, and smoked paprika in a pan. Mix, and heat until everything starts bubbling, then set aside. 
  4. To serve, drizzle the spicy oil over the dip, and top with more fresh herbs. Serve with a bowl of your za’atar crisps, and a glass of Beronia’s Rose. Enjoy!


Recipe by Spencer Lengsfield @spencooks.