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Smoked trout, beetroot & horseradish flatbread

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

  • Prep: 10 mins
    Cook: 8 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 327
  • Carbohydrates 42
  • Saturated Fat 4
  • Sugar 5
  • Protein 21
  • Fat 10
  • Fibre 3
  • Salt 2.1

Nutrition per serving

  • Calories 327
  • Carbohydrates 42
  • Saturated Fat 4
  • Sugar 5
  • Protein 21
  • Fat 10
  • Fibre 3
  • Salt 2.1

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

  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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