Flatbread With Smoked Trout Radishes And Herbs Food
HOMEMADE FLAT BREAD
Get this easy Homemade Flatbread recipe from Food Network, and flavor yours with fresh thyme.
Provided by Food Network
Categories appetizer
Time 2h15m
Yield 20 servings
Number Of Ingredients 7
Steps:
- In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
- Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
- When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
- Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.
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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