Rosemary pita chips with easy salmon pâté

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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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