Smoked trout, beetroot & horseradish flatbread

10-30 minutes 4 servings 400 kcal or less budget everyday healthy mains make it tonight pitta bread pizza quick quick cook smoked salmon turkish bread wrap wraps

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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

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, crème fraîche, 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.