Smoked trout, beetroot & horseradish flatbread !

Smoked trout, beetroot & horseradish flatbread :

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 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)

Method :

1. 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.
2. Meanwhile, mix the horseradish, crème fraîche, chopped dill, lemon juice and zest, and some seasoning. Add a few drops of water to loosen mixture to a drizzling consistency.
3. 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.