Smoked trout, beetroot & horseradish flatbread

Smoked trout, beetroot & horseradish flatbread

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(2 ratings)

Prep: 10 mins Cook: 8 mins


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: per serving

  • kcal327
  • fat10g
  • saturates4g
  • carbs42g
  • sugars5g
  • fibre3g
  • protein21g
  • salt2.1g
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  • 4 flatbreads
  • olive oil, for brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp creamed horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 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



    A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

  • 4 smoked trout fillets, broken into large flakes



    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • mixed salad leaves, to serve (optional)


  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.

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Comments, questions and tips

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26th Aug, 2012
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
25th Aug, 2012
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)
23rd Aug, 2012
Tasty and fresh, but rather difficult to eat once the flatbreads had become crispy!
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