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Smoked trout pâté & pitta crisps

Smoked trout pâté & pitta crisps

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A star rating of 3.6 out of 5.3 ratingsRate
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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

Nutrition: per serving
HighlightNutrientUnit
kcal175
fat7g
saturates2g
carbs18g
sugars2g
fibre1g
protein11g
low insalt1.3g
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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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Overall rating

A star rating of 3.6 out of 5.3 ratings
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