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.