Smoked Trout Pâté & Pitta Crisps

Cheaper than smoked salmon, this smoked trout dip makes a smart party nibble or simple starter

• Cooking Time Prep 10 mins
  Cook 12 mins
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  175

• Protein

  11g

• Carbs

  18g

• Fat

  7g

• Saturates

  2g

• Fibre

  1g

• Sugar

  2g

• Salt

  1.3g

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

Directions

1. 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.
2. Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.

Categories: All Christmas, Courses, Dinner Party, Fish