Name: Moroccan-flavoured smoked trout and chickpeas
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 x 150g smoked ocean trout portions, skinned, flaked; 400 gram can chickpeas, rinsed, drained; 1/2 lebanese cucumber (65g), chopped finely; 1 tablespoon lemon juice; 3 teaspoon sumac; vegetable oil, for shallow-frying; 4 x 20cm flour tortillas; Yogurt dip; 2/3 cup (190g) yogurt; 1/2 lebanese cucumber (65g), chopped finely; 1 teaspoon sumac

Ingredients

2 x 150g smoked ocean trout portions, skinned, flaked

400 gram can chickpeas, rinsed, drained

1/2 lebanese cucumber (65g), chopped finely

1 tablespoon lemon juice

3 teaspoon sumac

vegetable oil, for shallow-frying

4 x 20cm flour tortillas

Yogurt dip

2/3 cup (190g) yogurt

1/2 lebanese cucumber (65g), chopped finely

1 teaspoon sumac

Method

1.Combine fish, chickpeas, cucumber, juice and sumac in medium bowl.

2.Heat oil in small frying pan; fry tortillas, one at a time, until browned lightly both sides. Drain on absorbent paper.

3.Meanwhile, make yogurt dip. Combine ingredients in small bowl.

4.Serve tortillas topped with trout mixture; dollop with yogurt dip.

If you prefer, you can use regular cooked ocean trout, rather than smoked, in this recipe. Add an extra dimension to the yogurt by stirring in ¼ cup finely chopped fresh mint.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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