Smoked trout, beetroot & horseradish flatbread

Smoked trout, beetroot & horseradish flatbread

  • Rating: 4 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
HighlightNutrientUnit
kcal327
low infat10g
saturates4g
carbs42g
sugars5g
fibre3g
protein21g
salt2.1g
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Ingredients

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.

Goes well with

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    Rating: 4 out of 5.2 ratings
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