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Serves 2
Nutritional breakdown
Per serving
375kcals
9.3g of fat

Ingredients
2 fillets of smoked trout
1 small beetroot, chopped
5 baby new potatoes, cooked and chopped
1 tbsp low fat crème fraiche
2 tsp horseradish
Salt and pepper
2 wholemeal pitta breads
2 handfuls fresh watercress

Method: How to make smoked trout and watercress pittas
1. Carefully peel the mackerel from its skin then flake into bite-sized pieces. Pop into a mixing bowl with the chopped beetroot, new potatoes, crème fraiche, horseradish, salt and pepper and mix until everything is coated with dressing.
2. Halve the pitta breads widthways and stuff each pitta with a handful of watercress. Spoon the mackerel filling into the pitta halves and serve.