Smoked Trout, Beetroot & Horseradish Flatbread
In this delightful recipe, crispy flatbreads are topped with thinly sliced beetroots and flaked smoked trout, giving a burst of flavors and textures in every bite. The creamy horseradish sauce adds a zesty kick that perfectly complements the dish. A simple yet elegant dish that is sure to impress your guests!
— Constant Cookbook
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)
Instructions
- 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.
- 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.
- 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.
Cook Time
8M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 327 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 42 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 21 grams protein
- Sodium Content: 2.1 milligram of sodium
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