Name: Smoked trout, beetroot & horseradish flatbread
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Cuisine: British
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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Smoked trout, beetroot & horseradish flatbread

Smoked trout, beetroot & horseradish flatbread

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 8 mins

A star rating of 4 out of 5.2 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal327
fat10g

low
saturates4g
carbs42g
sugars5g
fibre3g
protein21g
salt2.1g

Method

step 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.
step 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.
step 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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A star rating of 4 out of 5.2 ratings

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