Smoked Trout and Beetroot Wrap

11th January, 2017
Angela Day

Makes 6


  • 6 wraps
  • 15ml creamed horseradish
  • 45ml creme fraiche
  • 45ml chopped chives
  • grated zest and juice of 1 lemon
  • salt and pepper
  • mixed salad leaves
  • 200g smoked trout ribbons
  • 1 small cucumber, cut in ribbons
  • 3 cooked beetroots, diced

Preparation Instructions

  1. In a bowl, combine the horseradish, creme fraiche, chives, lemon zest and juice and mix well.
  2. Season with salt and pepper. You may need to thin it down a bit with 15ml milk or water. Set aside until needed.
  3. Heat the wraps on a griddle pan or in the oven at 180°C for a few minutes.
  4. Lay a wrap on a serving plate and top with salad leaves, smoked trout, cucumber ribbons, the horseradish sauce and diced beetroot.
  5. Roll up and serve.