Hot-smoked trout with beetroot tzatziki - delicious. magazine

Ingredients

• 4 trout fillets, about 125-150g each (ideally chunky fillets)
• 2 tbsp runny honey
• 1 tbsp olive oil
• 1 tsp smoked paprika (hot or sweet, your preference)
• Extra-virgin olive oil to drizzle
• 50g shelled pistachios, toasted and roughly chopped
• 10g dill, roughly chopped
• 10g mint, roughly chopped
• Flatbreads to serve
• For the beetroot
• 250g cooked beetroot (vac-packed is fine, but make sure it’s not in vinegar)
• 500g greek yogurt
• 2 garlic cloves, crushed