Go Back

Trout Flatbread


  • Ingredients
  • 4 flatbreads
  • olive oil
  • 2 tablespoon creamed horseradish
  • 2 tablespoon plain yoghurt
  • small bunch dill chop half, pick fronds from other half
  • squeeze lemon juice
  • 3 cooked beetroot not pickled, very thinly sliced
  • 4 smoked trout fillets broken into large flakes


  • 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.