Flatbread With Smoked Trout Radishes And Herbs Recipes

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FLATBREAD WITH SMOKED TROUT, RADISHES, AND HERBS



Flatbread with Smoked Trout, Radishes, and Herbs image

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

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

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



Smoked trout, beetroot & horseradish flatbread image

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

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)

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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