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Rosemary pita chips with easy salmon pâté


recipes, seafood, lunchbox

Ingredients 17
Servings 2
Time 20 min

Ingredients

  • PITA CHIPS:
  • 6
    mini pitas, cut into thirds
  • 2
    Tbs
    olive oil
  • 15
    ml
    sesame seeds
  • 20
    ml
    fresh rosemary, chopped
  • pinch of salt
  • PâTé:
  • 250
    g
    raw salmon fillet, deboned
  • 5
    ml
    olive oil
  • 125
    ml
    cultured cream (crème fraiche)
  • 1
    (70g) round of feta, crumbled
  • 15
    ml
    wholegrain mustard
  • 5
    ml
    red wine vinegar
  • 15
    ml
    sweet chili sauce
  • 15
    ml
    capers, finely chopped
  • 15
    ml
    chives, finely chopped
  • 15
    ml
    dill, finely chopped
 

Method

25 min
 

For the pita chips, preheat the oven to 180°C.

Toss the sliced pitas, oil, sesame seeds, rosemary and salt together. Place it on a baking tray and bake for 12-15 minutes until golden and crisp. Allow it to cool.

For the pâté, heat the oven’s grill. Place the fish in a baking dish. Drizzle the oil on top and grill for 10-12 minutes until cooked.

Once it is cool enough to handle, flake the fish and combine it with the rest of the ingredients. Season it to taste. Place it in a glass jar and store in the fridge until ready to eat. Serve it with the pita chips on the side

Tip: You can save yourself a bit of cooking time by buying ready-made salmon fillets. This pâté is also great served with savoury crackers, toast or corn chips.

Recipe reprinted with permission of Illanique van Aswegen.
 
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