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


  • 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.



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