Smoked trout, beetroot & horseradish flatbread

Smoked trout, beetroot & horseradish flatbread

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(2 ratings)

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Cooking time

Prep: 10 mins Cook: 8 mins

Skill level

Easy

Servings

Serves 4

Use wraps as a pizza-style base and top with flaked fish, contrasting herbs, vegetables and a tangy creamy dip

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
327
protein
21g
carbs
42g
fat
10g
saturates
4g
fibre
3g
sugar
5g
salt
2.1g

Ingredients

  • 4 flatbreads
  • olive oil, for brushing
  • 2 tbsp creamed horseradish
  • 2 tbsp crème fraîche
  • small bunch dill, ½ chopped, ½ picked into small fronds
  • squeeze lemon juice, plus a pinch of zest
  • 3 cooked beetroot (not in vinegar), very thinly sliced
  • 4 smoked trout fillets, broken into large flakes
  • mixed salad leaves, to serve (optional)

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Method

  1. Heat oven to 220C/200C fan/gas 7. Brush the flatbreads with olive oil. Put on a large baking sheet and pop in the oven for about 8 mins until crisp round the edges.
  2. Meanwhile, mix the horseradish, crème fraîche, chopped dill, lemon juice and zest, and some seasoning. Add a few drops of water to loosen mixture to a drizzling consistency.
  3. Top each flatbread with some beetroot slices and smoked trout. Drizzle over the horseradish sauce, sprinkle with dill fronds and serve with salad, if you like.

Recipe from Good Food magazine, July 2012

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Comments

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maartjevdm's picture
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I ofcourse mean 125gr of trout for 1 person! And although I made the same amount of sauce I didn't use all of it. Anyway this dish is way more filling than it looks

maartjevdm's picture
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Added rucola, Nice and simple dish, used same amount of sauce, 1,5 beet root and 250 g of smoked trout for a very generous main course for one ( could not finished it although it was delicious)

eleanormayo's picture
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Tasty and fresh, but rather difficult to eat once the flatbreads had become crispy!

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