Smoked trout pâté & pitta crisps

• pitta breads4
• olive oil↗2 tbsp tbsp
• hot-smoked trout↗240g g

  fillets

• reduced fat soured cream↗200ml ml
• chopped gherkin1 tbsp tbsp
• chopped dill2 tbsp tbsp

  plus extra for sprinkling

Step-by-step instructions

1. 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. 2

   Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill. Serve with the crisps.