1. Preheat the oven to 180C/350°F.
 
2. Using a small round cookie cutter, cut out circles from the tortillas.
 
3. Push the tortilla circle into a mini muffin tin.
 
4. Form a small ball of aluminum foil and insert it into the circles
 
5. so that it stays in place during cooking. Repeat for each one.
 
6. Bake for 4 minutes. Remove from the oven and let cool.
 
7. In a saucepan, cook the trout fillet with the broth for 4 minutes. Drain and let cool.
 
8. In a bowl, mix the vinegar, yuzu, dill, and chives. Season with salt and pepper.
 
9. Pour the mixture over the trout and marinate in the refrigerator for 1 hour.
 
10. Flake the fish and fill the cooked tortilla shells with it.
11. Garnish with a sprig of dill and serve.