Ingredients ½ continental cucumber
4 soft tortillas
100 g cream cheese
45 g low-fat natural yoghurt
100 g smoked trout, broken up or cut
1 tbsp fresh chives
1 tbsp chopped fresh dill
1 cup bean sprouts
60 g mixed lettuce leaves
Yellow or red capsicum (optional)
Preheat the oven to 200° or 180° if fan forced.
Chop the cucumber into matchsticks, and sprinkle with a little salt. Mix well, then let stand for about 10 minutes.
The salt draws out some of the moisture
Wrap the tortillas in foil and warm in the oven for 5 minutes.
Mix the cream cheese, yoghurt, chives, dill and capsicum in a small bowl and mix.
Mixed cream cheese
Add the smoked trout, mix this in and add salt and pepper.
Mixing in the smoked trout
Separate the tortillas and spread on a large board or surface. Spread each one with quarter of the trout mixture.
Trout mixture spread over tortilla
Rinse the cucumber in a sieve, then dry with paper towel.
Divide them eventy on the tortillas and then add the bean sprouts.
Bean sprouts now added
Add the mixed lettuce leaves to this
Ready to roll up now
Roll up the tortilla tightly to enclose the filling.