Trout-filled homemade nachos with sour cream and pink pickle

Make your own nachos at home with tortilla wraps fried and tossed with salt and lime zest. A dollop of sour cream, lightly smoked trout, tangy pickles and a chilled Grolsch finish the picture.

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes


Sunflower oil for shallow frying
8 flour tortilla wraps
salt to taste
zest of 2 limes
± 400g, skinned and diced or cubed lightly smoked trout
1 cup sour cream
coriander to garnish
6 thinly sliced radishes
4 thinly sliced pickling onions
1 finely sliced red chilli
4 garlic cloves, thinly sliced down the length
1 tsp coriander seeds
red wine vinegar 1 ½ cups
sugar 3t


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.

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