Name: Smoked trout pate with spicy crisps
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 8
Ingredients: Smoked trout pate; 1 whole smoked rainbow trout (300g); 250 gram spreadable cream cheese; 1 tablespoon lemon juice; 1 teaspoon finely grated lemon zest; 1 tablespoon chopped dill; Spicy crisps; 4 sheets lavash bread; cooking oil spray; chilli powder, to sprinkle

Smoked trout pate with spicy crisps

Serves 8

Prep

15M

Cook

Total

19M

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Ingredients

Smoked trout pate

1 whole smoked rainbow trout (300g)

250 gram spreadable cream cheese

1 tablespoon lemon juice

1 teaspoon finely grated lemon zest

1 tablespoon chopped dill

Spicy crisps

4 sheets lavash bread

cooking oil spray

chilli powder, to sprinkle

Method

1.Remove skin from trout; flake flesh from bones using a fork.

2.Place trout, cream cheese, lemon juice and zest into a food processor. Process until smooth.

3.Add dill; season to taste and process until combined. Transfer to a bowl and cover with plastic wrap; chill until required.

4.To make spicy crisps, preheat oven to moderate, 180°C. Lightly oil 2 large oven trays. Spray lavash with oil; sprinkle lightly with chilli powder. Season to taste. Cut in half lengthways, then into wedges; arrange on trays. Bake 3-4 minutes, until crisp. Cool completely

5.Serve pate with the spicy crisps.

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Ingredients

Method

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