Quinoa Cake with Smoked Trout Stack

Ingredients

Quinoa Cakes:

• 250g quinoa (cooked)
• 150g smoked trout, roughly chopped
• 120g toasted breadcrumbs
• 1 Egg, lightly whisked to combine
• 2 spring onions, finely chopped
• 1 tbsp dill, finely chopped
• 1 tsp finely grated lemon zest
• salt and pepper
• a little olive oil for frying

Smoked Trout Stack:

• 225g smoked trout
• 1 tbsp creamed horseradish
• handful of parsley
• handful of dill
• 1 lemon, juice and zest
• salt and pepper

Lemon Sour Cream:

• 300ml sour cream
• 1 lemon, juice and zest

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