Wrap recipe for 4 people, takes only 8 mins; recipe has flatbread, olive oil, horseradish, creme fraiche, dill, lemon juice, beetroot, trout and salad leaf.
Smoked trout, beetroot & horseradish flatbread
Course: Wrap
Servings
4
servings
Prep time
10 mins
Ingredients
- Olive Oil: olive oil, for brushing
- Beetroot: 3 cooked beetroot (not in vinegar), very thinly sliced
- Dill: small bunch dill, 1/2 chopped, 1/2 picked into small fronds
- Lemon Juice: squeeze lemon juice, plus a pinch of zest
- Creme Fraiche: 2 tbsp creme fraiche
- Trout: 4 smoked trout fillets, broken into large flakes
- Horseradish: 2 tbsp creamed horseradish
- Flatbread: 4 flatbreads
- Salad Leaf: mixed salad leaves, to serve (optional)
Directions
- 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, creme fraiche, 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.
