Smoked Trout Pâté With Spicy Crisps

• 10.5 oz whole smoked rainbow trout, skin and bones removed, flesh flaked
• 9 oz cream cheese
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped
• None None Spicy Crisps
• 4 pieces flatbread
• None None chili powder, to sprinkle

1. In a food processor, combine trout, cream cheese, lemon juice and lemon zest. Process until smooth. Add dill and season. Process until combined. Transfer to a serving bowl, cover with plastic wrap and chill until required.
2. Meanwhile, to make the spicy crisps, preheat oven to 350u0b0F. Lightly oil 2 large baking trays. Lightly coat flatbread with oil then sprinkle with chili powder. Season. Cut in 1/2 lengthwise then into wedges. Arrange on trays and bake for 3-4 mins, until crispy. Let cool completely.
3. Serve pate with spicy crisps.

trout, cream cheese, lemon juice, lemon zest, dill, flatbread, chili powder

Taken from recipes-plus.com/api/v2.0/recipes/30846 (may not work)