Name: Flatbread with Smoked Trout, Radishes, and Herbs
Yield: 8 servings
Ingredients: 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

Flatbread topped with smoked trout radishes and herbs on a white plate.

Photo by Peden & Munk

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.

Recipe information

Yield
8 servings

Ingredients

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)

Special Equipment

Cheesecloth

Preparation

Step 1
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.)
Step 2
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.
Step 3
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.
Do Ahead
Step 4
Yogurt can be drained 1 week ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 460 Fat (g) 7 Saturated Fat (g) 3.5 Cholesterol (mg) 65 Carbohydrates (g) 72 Dietary Fiber (g) 4 Total Sugars (g) 7 Protein (g) 25 Sodium (mg) 1040

TagsFlatbread Bread Scandinavian European Yogurt Dairy Smoked Trout Trout Fish Seafood Dill Herbs & Spices Radish Root Vegetable Vegetable Starter Dinner Nut Free Grilling Bon Appétit

Recipe notes

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