Smoked trout, beetroot & horseradish flatbread
Add to favourite + Print Print

Smoked trout, beetroot & horseradish flatbread

By Good Food

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

Nutrition per serving

  • kcal 327
  • 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

  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.

Suggested recipes from this collection...