Quinoa Cake with Smoked Trout Stack
 

Not only are these delicious trout cakes light and bursting with flavour, 
but packed with nutrition too

 


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INGREDIENTS

The Quinoa Cakes:
250g Quinoa (cooked)
150g Charlie’s Trout, roughly chopped
120g Toasted Breadcrumbs
1 Egg, lightly whisked to combine
2 finely chopped Spring Onions
1 tbsp finely chopped Dill
1 tsp finely grated Lemon Zest
Salt and Pepper
Little olive oil for frying

The Smoked Trout Stack:
225g Charlie’s Trout
1 tbsp Creamed Horseradish
Handful of Parsley
Handful of Dill
1 lemon, juice and zest
Salt and Pepper

Lemon Sour Cream:
8 fl oz Sour Cream
1 Lemon, juice and zest



SERVES 6 AS A STARTER | OR LIGHT LUNCH WITH A SALAD

METHOD

Put your 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, 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.

Tip. Use a small cooking ring to shape your stack

 

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