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Smoked trout pâté & pitta crisps

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

  • Prep: 10 mins
    Cook: 12 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 175
  • Carbohydrates 18
  • Saturated Fat 2
  • Sugar 2
  • Protein 11
  • Fat 7
  • Fibre 1
  • Salt 1.3

Nutrition per serving

  • Calories 175
  • Carbohydrates 18
  • Saturated Fat 2
  • Sugar 2
  • Protein 11
  • Fat 7
  • Fibre 1
  • Salt 1.3

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

  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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