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

Nutrition per serving

  • kcal 327
  • fat 10g
  • saturates 4g
  • carbs 42g
  • sugars 5g
  • fibre 3g
  • protein 21g
  • salt 2.1g


  • 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)


  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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