Description
A vibrant and flavorful smoked trout flatbread featuring thinly sliced cooked beetroot, a tangy horseradish crème fraîche drizzle, fresh dill, and a hint of lemon zest, baked until crisp and perfect for a light lunch or appetizer.
Ingredients
Scale
Flatbread Base
- 4 flatbreads
- Olive oil, for brushing
Horseradish Sauce
- 2 tbsp creamed horseradish
- 2 tbsp crème fraîche
- Small bunch dill, ½ chopped, ½ picked into small fronds
- Squeeze of lemon juice
- Pinch of lemon zest
- Seasoning, to taste
- Few drops of water (to loosen sauce)
Toppings
- 3 cooked beetroot (not in vinegar), very thinly sliced
- 4 smoked trout fillets, broken into large flakes
- Mixed salad leaves, to serve (optional)
Instructions
- Preheat Oven and Prepare Flatbreads: Heat the oven to 220°C (200°C fan, gas mark 7). Brush each flatbread lightly with olive oil on both sides and place them on a large baking sheet.
- Bake Flatbreads: Bake the flatbreads in the preheated oven for about 8 minutes, or until they are crisp around the edges. Keep an eye to avoid burning.
- Make Horseradish Sauce: In a bowl, combine the creamed horseradish, crème fraîche, chopped dill, lemon juice, lemon zest, and seasoning. Add a few drops of water to loosen the mixture until it reaches a drizzling consistency; mix well.
- Assemble the Flatbreads: Remove the baked flatbreads from the oven. Evenly distribute the thin beetroot slices and smoked trout flakes over each flatbread.
- Drizzle and Garnish: Drizzle the prepared horseradish sauce over the toppings and sprinkle with the picked dill fronds for a fresh herbal note.
- Serve: Optionally, serve with mixed salad leaves on the side for a fresh and crisp accompaniment. Enjoy immediately while the flatbread is still crisp.
Notes
- Use cooked beetroot that is not pickled or in vinegar to ensure the fresh flavor balances the smoked trout and horseradish sauce.
- If you prefer a milder horseradish flavor, reduce the amount of creamed horseradish to 1 tablespoon.
- You can substitute crème fraîche with Greek yogurt for a tangier and lighter sauce.
- Flatbreads can be store-bought or homemade depending on the time available.
- For a gluten-free option, use gluten-free flatbreads.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Lunch
- Method: Baking
- Cuisine: British
Keywords: smoked trout flatbread, beetroot recipe, horseradish sauce, quick lunch, baked flatbread, light meal, smoked fish dish
