- 4 pitta bread
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 240g hot-smoked trout fillets
Farmed rainbow trout has pretty, spotty skin…
- 200ml reduced fat soured cream
- 1 tbsp chopped gherkin
- 2 tbsp chopped dill, plus extra for sprinkling
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.