Smoked trout pâté & pitta crisps

Smoked trout pâté & pitta crisps

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Cooking time

Prep: 10 mins Cook: 12 mins

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

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

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Method

  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.

Recipe from Good Food magazine, January 2011

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Comments

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DannyMuirMhor's picture
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Agreed, brilliant for Christmas, especially as I have my own hot smoker

robertfs's picture

could be a good idea for a starter at Christmas

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