Flatbread With Smoked Trout Radishes And Herbs Recipes

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FLATBREAD WITH SMOKED TROUT, RADISHES, AND HERBS

You can make the dough, you can buy the dough, or you can simply assemble these same toppings on slices of toasted country-style bread.

Provided by Dave Muller

Yield 8 servings

Number Of Ingredients 11



Flatbread with Smoked Trout, Radishes, and Herbs image

Steps:

  • Line a fine-mesh sieve with cheesecloth and set over a medium bowl. Place yogurt in sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2 days if you want it slightly thicker. Discard excess liquid. (Or skip this step entirely and use 1 1/2 cups store-bought labneh instead.)
  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill remaining piece of dough.
  • Transfer both flatbreads to a work surface and spread drained yogurt over. Top with trout, radishes, dill, and chives. Sprinkle with salt and pepper and serve with lemon wedges for squeezing over.
  • Yogurt can be drained 1 week ahead. Cover and chill.

3 cups plain whole-milk yogurt
Vegetable oil (for grill)
1/2 Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved
2 (5-ounce packages) smoked trout, coarsely flaked
4 radishes, trimmed, thinly sliced on a mandoline
1/4 cup coarsely chopped dill
2 tablespoons sliced chives
Flaky sea salt
Freshly ground black pepper
Lemon wedges (for serving)
Cheesecloth

SMOKED TROUT, BEETROOT & HORSERADISH FLATBREAD

Use wraps as a pizza-style base and top with flaked fish, contrasting herbs, vegetables and a tangy creamy dip

Provided by Good Food team

Categories     Dinner, Main course

Time 18m

Number Of Ingredients 9



Smoked trout, beetroot & horseradish flatbread image

Steps:

  • 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.

Nutrition Facts : Calories 327 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 2.1 milligram of sodium

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)

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  • Line a fine-mesh sieve with cheesecloth and set over a medium bowl. Place yogurt in sieve, cover with plastic wrap, and let drain in refrigerator at least 1 day and up to 2 days if you want it slightly thicker. Discard excess liquid. (Or skip this step entirely and use 1½ cups store-bought labneh instead.)
  • Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill remaining piece of dough.
  • Transfer both flatbreads to a work surface and spread drained yogurt over. Top with trout, radishes, dill, and chives. Sprinkle with salt and pepper and serve with lemon wedges for squeezing over.
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