Rainbow Trout Cakes with Red Quinoa and Horseradish Cream
Ingredients:
- 4 (5-6 oz.) Clear Springs Rainbow Trout fillets, cooked and flaked
- 1 cup red quinoa, cooked
- 4 green onions, cleaned and trimmed, using white and green parts
- 3 teaspoons capers, drained and coarsely chopped
- Zest of one lemon
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, lightly beaten
- 2 cups Panko bread crumbs, pulsed in blender for a few seconds
- Vegetable oil for frying
- 1 large tomato, sliced into 8-10 slices
- 1 avocado, peeled and sliced
- Micro greens
- 1 cup sour cream
- 3 Tablespoons fresh horseradish, grated, or prepared horseradish
- 1 Tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/8 teaspoon chives, chopped
- 1 clove garlic, minced
- 1/8 teaspoon paprika
- 1/2 teaspoon salt
- Freshly ground black pepper
Directions:
For the Rainbow Trout Cakes:
- Preheat a large skillet with 2 inches of oil, over medium-high heat.
- Combine rainbow trout, quinoa, onion, capers, lemon zest, Old Bay, salt and pepper in a medium bowl.
- Stir in egg and one cup of the Panko bread crumbs to blend. Press together to form 8 to 10 half-inch-thick cakes.
- Place remaining bread crumbs in a shallow dish and press formed cakes into bread crumbs on both sides.
- Fry on both sides until golden brown.
For the Horseradish Cream Sauce:
- Place the sour cream, horseradish, mustard, vinegar, chives, garlic, paprika, salt and pepper into a small mixing bowl and whisk until smooth and creamy. Place in the refrigerator to chill for two hours or overnight to allow flavors to meld.
- Plate trout and quinoa cakes. Garnish with tomato, avocado slices and micro greens. Serve with Horseradish Cream Sauce.