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Smoked Trout and Beetroot Hummus Tortilla Cups

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

Makes 24 canapés

Hands-on time: 25 minutes, plus cooling

Cooking time: about 10 minutes

3 large flour tortilla wraps

½ tbsp olive oil

FOR THE FILLING

100g (3½oz) cooked beetroots (not in vinegar)

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

Finely grated zest and juice ½ lemon

1 small garlic clove

1 tbsp creamed horseradish

25ml (1fl oz) extra-virgin olive oil

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

TO GARNISH (optional)

1 tbsp finely chopped dill

1 tbsp pumpkin seeds

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

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

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

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

GET AHEAD

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