SMOKED TROUT AND BEETROOT HUMMUS TORTILLA CUPS

The smoky flavour from the trout works wonderfully with the earthiness of the beetroot hummus.

Hands-on time 25min, plus cooling. Cooking time

about 10min. Makes 24

◆ 3 large flour tortilla wraps

◆ ½tbsp olive oil

FOR THE FILLING

◆ 100g (3½oz) cooked beetroot (not in vinegar)

◆ 125g (4oz) cooked chickpeas (from a tin)

◆ Finely grated zest and juice ½ lemon

◆ 1 small garlic clove

◆ 1tbsp creamed horseradish

◆ 25ml (1fl oz) olive oil

◆ 100g (3½oz) smoked trout, skin removed, fish flaked

◆ 1tbsp finely chopped dill, optional

◆ 1tbsp pumpkin seeds, optional

1 Preheat oven to 200°C (180°C fan) mark 6. Stack tortilla wraps and use a round cutter roughly 5.5cm (2¼in) across to stamp out eight circles (so you have 24 in total). Brush circles with oil, season lightly and press each firmly into a mini muffin tin. Cook for 5-8min until crisp and golden. Cool in tin.

2 Meanwhile, make the beetroot hummus, whiz beetroot in a food processor until finely chopped. Add chickpeas, lemon zest and juice, garlic and horseradish. Whiz until smooth. With the motor running, gradually add the olive oil until smooth and blended. Season to taste.

3 To serve, fill cooled tortilla cups with beetroot hummus, top with flaked smoked trout and a grinding of black pepper. Garnish with dill and pumpkin seeds, if using.

PER CANAPÉ 38cals, 2g protein, 2g fat (0g saturates), 4g carbs (1g total sugars), 1g fibre

GET AHEAD Store unfilled cooled tortilla cups in an airtight container at room temperature for up to 3 days. Make beetroot hummus up to 3 days ahead; cover and chill. Assemble up to 1hr ahead, and keep loosely covered in fridge until you’re ready to serve them.