Method
- Put the cooked quinoa in a bowl and leave to cool.
- Add the chopped smoked trout, whisked egg, toasted breadcrumbs, finely chopped spring onions, dill, lemon zest and pepper to the quinoa and thoroughly combine.
- Squeeze the mixture together to form 6 round quinoa patties (you could use a metal cooking ring to help shape them), pressing firmly to keep the mixture together.
- Gently heat the oil in a frying pan and add the quinoa patties and cook, carefully turning once with a spatula until golden brown – 3 – 4 mins on each side.
- Set aside to cool
- Meanwhile make the Smoked Trout Stack
- Roughly chop the smoked trout with the creamed horseradish, parsley, dill, lemon zest and juice and then season to taste.
- Carefully pile this mixture onto your cooked quinoa cake.
- Serve with the combined lemon and sour cream.
Credit: www.charliestrout.co.uk