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. Makes 2 pittas 10-20 minutes to prepare 2 minutes to cook What you 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 from British Trout Association www.britishtrout.co.uk