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

Nutrition per serving

  • kcal 175
  • fat 7g
  • saturates 2g
  • carbs 18g
  • sugars 2g
  • fibre 1g
  • protein 11g
  • salt 1.3g


  • 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


  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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