Smoked trout, beetroot & horseradish flatbread
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 4 flatbreads
- olive oilfor brushing
- 2 tbsp creamed horseradish
- 2 tbsp crème fraîche
- small bunch dill½ chopped, ½ picked into small fronds
- squeeze lemon juiceplus a pinch of zest
- 3 cooked beetroot(not in vinegar), very thinly sliced
- 4 smoked troutfillets, broken into large flakes
- mixed salad leavesto serve (optional)
Nutrition: per serving
- kcal327
- fat10glow
- saturates4g
- carbs42g
- sugars5g
- fibre3g
- protein21g
- salt2.1g
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.
