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Smoked trout, beetroot & horseradish flatbread
- 4 flatbreads
- olive oil , for brushing
- 2 tbsp creamed horseradish
- 2 tbsp crme frache
- small bunch dill , chopped, 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)
Directions:View on BBC Good Food
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