Smoked trout wraps


  • 8 large flour tortillas, about 350 g in total
  • 170 g taramasalata
  • 3 cups (90 g) watercress, trimmed
  • ½ telegraph cucumber, thinly sliced
  • 4 skinless smoked trout fillets, about 75 g each, flaked


  1. Preheat the oven to 180°C.
  2. Wrap the stack of tortillas in foil and warm in the oven for 10 minutes, or according to the packet instructions.
  3. Spread a little taramasalata on the centre of each warm tortilla, then scatter over the watercress, cucumber slices and smoked trout pieces.
  4. Roll up tightly to enclose the filling.
  5. Cut each rolled tortilla in half diagonally and serve immediately.

Serves 8
Preparation: 5 minutes
Cooking: 10 minutes


Source: Light bites & lunches
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