Tortilla cake with smoked fish

Mix the yogurt (keep 2 tablespoons yogurt separate for the top) with the thyme, salt and pepper and brush the tortillas with it.

Divide the iceberg lettuce over the tortillas. Place 4 tortillas of mackerel with spring onions and 3 tortillas of salmon with tomato, feta and half of the basil.

Stack the stuffed tortillas alternately and put the tortilla without filling upside down. Spread the remaining yogurt over the center of the cake and place the remaining basil leaves on top. Cut the cake into points.

Delicious with a tomato cucumber salad.