Heat oven to 220C/200C fan/gas 7
Brush the flatbreads with olive oil. Put on a large baking tray and cook until crisp round the edges.
Mix horseradish, yoghurt, chopped dill, lemon juice and seasoning.
Top each flatbread with some beetroot slices and smoked trout.
Drizzle the sauce over the flatbread, sprinkle with dill.