Heat the oil for shallow frying. Cut the tortilla wraps in half to form semi circles and divide each semi-circle into 3 shaped into triangles.
Shallow fry the cut wraps until golden and crisp. Place the cooked chips on absorbent kitchen paper.
Combine the salt and lime zest together before tossing with the nacho chips.
Begin layering the dish by creating a base with some of the nacho chips, add some trout and a spoon of sour cream before adding some coriander. Continue layering until all the ingredients are used. Top with the pink pickle.
To make the pink pickle: combine all the ingredients in a pot over a medium heat together until the sugar dissolves. Remove from the heat and allow the pickle to come to room temperature before serving.
Serve with a chilled bottle of Grolsch.
For more pairing ideas, visit our dedicated Grolsch page.