Smoked trout pâté & pitta crisps
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Cheaper than smoked salmon, this smoked trout dip makes a smart party nibble or simple starter
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 175 | |
| fat | 7g | |
| saturates | 2g | |
| carbs | 18g | |
| sugars | 2g | |
| fibre | 1g | |
| protein | 11g | |
| low in | 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
Method
- STEP 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.
- STEP 2
Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.
Goes well with
Recipe from Good Food magazine, January 2011
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