Nutrition and extra info
Nutrition: per serving
- kcal327
- fat10g
- saturates4g
- carbs42g
- sugars5g
- fibre3g
- protein21g
- salt2.1g
Ingredients
- 4 flatbreads
- olive oil, for brushing
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tbsp creamed horseradish
Horseradish
hors rad-ishHorseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
It…
- 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
Beetroot
beat-rootA favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…
- 4 smoked trout fillets, broken into large flakes
Trout
trowtFreshwater trout:
Farmed rainbow trout has pretty, spotty skin… - mixed salad leaves, to serve (optional)
Method
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.
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.
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.
Comments, questions and tips