Smoked Trout PâTé With Spicy Crisps
- 10 1/2 ounces rainbow trout whole smoked, skin and bones removed, flesh flaked
- 9 ounces cream cheese
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh dill chopped
- crisps Spicy
- 4 pieces flatbread
- chili powder to sprinkle
- 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.
- 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.
- Serve pate with spicy crisps.
trout, cream cheese, lemon juice, lemon zest, dill, flatbread, chili powder
Taken from www.yummly.com/recipe/Smoked-Trout-Pate-with-Spicy-Crisps-1398849 (may not work)