Created by ImPat on September 19, 2018
Step 1: Peel skin from trout and discard skin and bones.
Step 2: Process cream cheese in a small food processor with lemon juice, capers, chives and horseradish until smooth and then add the trout meat and pulse until roughly chopped and transfer to a serving bowl and chill.
Step 3: Preheat oven to 180C.
Step 4: Spray both sides of tortillas with oil and then cut each into 8 triangles and spread on a baking tray and bake for 15 minutes or until crisp and golden.
Step 5: Sprinkle trout pate with chives and serve with tortillas