Smoked Trout Pâté & Pitta Crisps
These smoked trout dip and pitta crisps are a delightful blend of flavors and textures. Crispy pitta wedges are perfect for scooping up the creamy and tangy trout dip, creating a satisfying snack or appetizer for any occasion. The smoky trout, zesty gherkins, and refreshing dill come together to create a deliciously addictive dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 4 pitta breads
- 2 tbsp olive oil
- 240g hot-smoked trout fillets
- 200ml reduced fat soured cream
- 1 tbsp chopped gherkins
- 2 tbsp chopped dill , plus extra for sprinkling
Instructions
- 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.
- Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.
Cook Time
12M
Prep Time
PT10M
Yield
Serves 8
Nutrition
- Calories: 175 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 18 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.3 milligram of sodium
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