Servings: 6
Preparation Time: 15 minutes
Cooking Time: 10 minutes
4 white corn or flour tortillas
2 tablespoon extra virgin olive oil
½ teaspoon salt flakes
3 cloves garlic
1 green jalapeño chilli
2 teaspoons cumin seeds
1 x 500g hot smoked trout
? cup (95ml) thick natural yoghurt
? cup coarsely chopped coriander leaves
½ teaspoon grated lime rind
- Preheat oven to 200°C and line 2 baking trays with paper.
- Cut each tortilla into eight wedges and place on the tray.
- Brush lightly with oil and sprinkle with salt.
- Bake for 8-10 minutes, until browned and crisp. Set aside to cool.
- Meanwhile, heat a small frying pan over a medium-high heat.
- Add garlic (unpeeled) and jalapeno and cook, turning frequently, until blistered.
- Add cumin seeds and cook for an additional minute or so, until fragrant.
- Remove garlic, jalapeno and cumin seeds and set aside to cool.
- Peel garlic and peel and deseed jalapeno, place in a mortar with cumin seeds and pound with a pestle to form a smooth paste.
- Remove the skin and bones from the trout and flake the flesh.
- Combine paste with trout, yoghurt, coriander and lime rind and serve spooned onto crisp tortilla wedges.