A delicious blend of smoked trout and herbed goat cheese in a tortilla wrap.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|6 oz rindless soft goat cheese||4 large flour tortillas|
|2 tbsp chopped dill or parsley||2 red bell peppers, roasted, peeled, and sliced into thin strips|
|grated zest of 1 lemon||1 cup flaked skinless smoked trout fillet|
|salt and freshly ground black pepper|
Mix the goat cheese, dill, and lemon zest together and season with salt and pepper.
Spread the tortillas with equal amounts of the cheese mixture. Arrange the peppers and smoked trout over the cheese. Roll up each tortilla as tightly as possible. Wrap each in plastic wrap and refrigerate at least 1 hour, until chilled. Cut each wrap diagonally into 7 pieces. Serve chilled.
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