Smoked trout pâté & pitta crisps
Cheaper than smoked salmon, this smoked trout dip makes a smart party nibble or simple starter
- Prep: 10 mins
Cook: 12 mins
- Serves 8
- Easy
Ingredients
- 4 pitta breads
- 2 tbsp olive oil
- 240g hot-smoked trout fillets
- 200ml reduced fat soured cream
- 1 tbsp chopped gherkin
- 2 tbsp chopped dill, plus extra for sprinkling
Method
-
Heat oven to 220C/200C fan/gas 8. Halve
the pittas and cut into wedges. Brush with
2 tbsp olive oil; sprinkle with salt and
chopped dill. Cook for 10-12 mins until
crisp.
-
Flake the hot smoked trout fillets
and mix with soured
cream, chopped gherkins and chopped dill. Serve with the crisps.
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