Smoked trout, beetroot & horseradish flatbread
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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
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 327 | |
| low in | fat | 10g |
| saturates | 4g | |
| carbs | 42g | |
| sugars | 5g | |
| fibre | 3g | |
| protein | 21g | |
| 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)
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
Recipe from Good Food magazine, July 2012
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