Filled pitta breads are ideal snacks for little hands. This delicious filling can be used for topping baked potatoes or used as an alternative to cheese on toast.
Preparation time: 10-20 minutes
Cooking time: 2 minutes
Makes 2 pittas
You'll need:
50g (2oz) smoked trout fillet, roughly flaked
25g (1oz) Parmesan, grated
1 ball mozzarella, diced
2 tsp tomato chutney
4 cherry tomatoes, quartered
A few sprigs of parsley
2 pitta breads
1 Mix together the trout flakes, Parmesan cheese, mozzarella cheese, tomato chutney, tomato quarters and parsley sprigs.
2 Brush the pitta breads on both sides with water then grill or toast until just warm, but not brown. They will be easier to fill.
3 Cut the pitta breads in half and open out into pockets. Fill with the trout and cheese mixture, serve immediately, or grill so the cheese melts a little for a further minute, allow to cool a little before eating.
Recipe courtesy of the British Trout Association (www.britishtrout.co.uk).
