Smoked trout pâté & pitta crisps

Ingredients

• 4  pitta breads 
• 2 tbsp olive oil 
• 240 g hot-smoked trout fillets 
• 200 ml reduced fat soured cream 
• 2 tbsp optional: dill chopped for sprinkling
• 1 tbsp gherkin chopped
• 1 tbsp gherkin chopped

Equipment

• oven

Directions

1. Heat oven to 220C/200C fan/gas
2. Halve the pittas and cut into wedges.
3. Brush with 2 tbsp olive oil; sprinkle with salt and chopped dill. Cook for 10-12 mins until crisp.
4. Flake the hot smoked trout fillets and mix with soured cream, chopped gherkins and chopped dill.
5. Serve with the crisps.