Instructions: Mixed seeds such as sesame and poppy and/or cracked black pepper

Melt butter in a small saucepan over medium heat. Add chives and cook for 1 minute, then remove from heat and set aside. Remove skin from trout and carefully take flesh away from bone. Place trout, eggs, chili sauce, mayonnaise and lemon juice in a food processor and process until smooth. Season to taste with salt and pepper. Transfer to a bowl and fold in chive and butter mixture.

Refrigerate until ready to serve. Serve chilled with seeded lavash toast.

Note:
Pate can be made 1 day ahead. Keep covered in refrigerator.

For toast: Preheat oven to 375 degrees. Cut lavash bread into triangles.

Brush lightly with oil and place, oiled side up, in a single layer on parchment-lined baking sheets. Sprinkle with seeds and/or cracked black pepper.

Bake until golden, 6-8 minutes.

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