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Ingredients

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

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.

Recipe from Good Food magazine, January 2011

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A star rating of 3.6 out of 5.3 ratings
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