Smoked trout, beetroot & horseradish flatbread

• flatbreads4
• olive oil↗

  for brushing

• creamed horseradish↗2 tbsp tbsp
• crème fraîche↗2 tbsp tbsp
• small bunch dill↗

  ½ chopped, ½ picked into small fronds

• squeeze lemon juice

  plus a pinch of zest

• cooked beetroot↗3

  (not in vinegar), very thinly sliced

• smoked trout↗4

  fillets, broken into large flakes

• mixed salad leaves↗

  to serve (optional)

Step-by-step instructions

1. 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. 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. 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.