Smoked trout pâté & pitta crisps

Smoked trout pâté & pitta crisps

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(3 ratings)

Prep: 10 mins Cook: 12 mins


Serves 8
Cheaper than smoked salmon, this smoked trout dip makes a smart party nibble or simple starter

Nutrition and extra info

Nutrition: per serving

  • kcal175
  • fat7g
  • saturates2g
  • carbs18g
  • sugars2g
  • fibre1g
  • protein11g
  • salt1.3g
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  • 4 pitta breads
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 240g hot-smoked trout fillets



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 200ml reduced fat soured cream
  • 1 tbsp chopped gherkin
  • 2 tbsp chopped dill, plus extra for sprinkling


  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.

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Comments, questions and tips

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16th Oct, 2012
Agreed, brilliant for Christmas, especially as I have my own hot smoker
23rd May, 2012
could be a good idea for a starter at Christmas
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