Name: Smoked trout pâté & pitta crisps
Prep time: 10 min
Cook time: 12 min
Total time: 25 min
Yield: 8
Cuisine: Swedish
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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Smoked trout pâté & pitta crisps

Smoked trout pâté & pitta crisps

Good Food team

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Serves 8

Easy

Prep: 10 mins

Cook: 12 mins

A star rating of 3.6 out of 5.3 ratingsRate

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

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A star rating of 4.5 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal175
fat7g
saturates2g
carbs18g
sugars2g
fibre1g
protein11g
salt1.3g

low

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.

Recipe from Good Food magazine, January 2011

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A star rating of 3.6 out of 5.3 ratings

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