Creamy pesto with prosciutto dippers
Barely any more effort than opening a bag of crisps - and your party guests will be so much more impressed with this
Smoked trout pâté & pitta crisps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 4 pitta breads
- 2 tbsp olive oil
- 240g hot-smoked troutfillets
- 200ml reduced fat soured cream
- 1 tbsp chopped gherkin
- 2 tbsp chopped dillplus extra for sprinkling
Nutrition: per serving
- kcal175
- fat7g
- saturates2g
- carbs18g
- sugars2g
- fibre1g
- protein11g
- salt1.3glow
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.
