Dinner

Smoked Trout, Beetroot & Horseradish Flatbread Recipe

ByBen Miller November 30, 2025November 30, 2025

Introduction

This smoked trout, beetroot, and horseradish flatbread is a delightful combination of smoky, earthy, and tangy flavors. Perfect as a light lunch or an elegant starter, it’s quick to prepare and sure to impress.

A flatbread with two visible layers: the bottom layer is a light golden-brown flatbread with some darker toasted spots; on top of it is a second flatbread spread with thin, round slices of deep red beetroot evenly placed, layered with chunks of light pink cooked salmon, and drizzled with white creamy sauce. Small green dill sprigs decorate the dish on top. Next to the flatbreads, there is a white bowl with a spoon filled with white creamy sauce containing green herbs, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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 of 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

Step 1: Preheat the oven to 220°C (200°C fan/gas mark 7). Brush each flatbread lightly with olive oil and place them on a large baking sheet. Bake for about 8 minutes until the edges are crisp.
Step 2: While the flatbreads bake, combine the creamed horseradish, crème fraîche, chopped dill, lemon juice, lemon zest, and a pinch of seasoning in a bowl. Add a few drops of water to loosen the mixture to a drizzling consistency.
Step 3: Remove the flatbreads from the oven. Arrange the thinly sliced beetroot evenly over each one, then scatter large flakes of smoked trout on top.
Step 4: Drizzle the horseradish sauce generously over the flatbreads. Finish by sprinkling with dill fronds. Serve immediately, with mixed salad leaves if desired.

Tips & Variations

For extra flavor, add a light drizzle of honey to the horseradish sauce for a subtle sweetness.
Use beetroot cooked in water or steamed to avoid overpowering vinegar taste.
Try substituting smoked trout with smoked salmon for a different twist.
Serve with a crisp white wine or a light, citrusy beer to complement the flavors.

Storage

These flatbreads are best enjoyed fresh but can be refrigerated in an airtight container for up to 24 hours. Reheat briefly in a low oven to maintain crispness before adding the horseradish sauce and fresh dill.