Smoked trout ‘Nachos’

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

1. Preheat oven to 200°C and line 2 baking trays with paper.
2. Cut each tortilla into eight wedges and place on the tray.
3. Brush lightly with oil and sprinkle with salt.
4. Bake for 8-10 minutes, until browned and crisp. Set aside to cool.
5. Meanwhile, heat a small frying pan over a medium-high heat.
6. Add garlic (unpeeled) and jalapeno and cook, turning frequently, until blistered.
7. Add cumin seeds and cook for an additional minute or so, until fragrant.
8. Remove garlic, jalapeno and cumin seeds and set aside to cool.
9. Peel garlic and peel and deseed jalapeno, place in a mortar with cumin seeds and pound with a pestle to form a smooth paste.
10. Remove the skin and bones from the trout and flake the flesh.
11. Combine paste with trout, yoghurt, coriander and lime rind and serve spooned onto crisp tortilla wedges.