Flake the hot smoked trout and place in a bowl.
Put the olives, capers, parsley and lemon in a food processor and finely chop. Add the oil and pulse on and off to form a thick chunky paste. Tip into the bowl and mix with the trout. Season with black pepper to taste.
Spoon over the oat cakes to serve.
Nutritional Information Calories per serving Calories 89kcal Protein 7.3g Carbohydrates 0.1g Total Fat 6.3g of which saturates 0.8g
225g / 7 ½ oz hot smoked trout
115g / 4oz pitted green olives
1tbsp capers, rinsed and drained
2tbsp flat leaf parsley, chopped
Zest of 1 lemon
1tbsp lemon juice
2tbsp flaxseed oil or olive oil
Black pepper to taste
Nairn's Gluten Free Oatcakes