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Recipe

Smoked trout pate with spicy crisps

Jun 29, 2012 2:00pm
  • 15 mins preparation
  • 4 mins cooking
  • Serves 8
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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

Smoked trout pate with spicy crisps
  • 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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