QUINOA CAKE WITH SMOKED TROUT STACK

Quinoa cake with smoked trout stack. Cold smoked trout is combined with creamed horseradish and herbs then piled onto little fried quinoa cakes. Serves 6 as an elegant starter or light lunch with salad.

Recipe courtesy British Trout Association

Skill level: Easy

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