Smoked Trout Pâté With Spicy Crisps - cooking recipe

Ingredients

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

Preparation

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 350\u00b0F. 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.