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
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.
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
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
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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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