Rainbow Trout Cakes with Red Quinoa and Horseradish Cream Sauce

• 4 (5-6 oz.) Riverence 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

For the Rainbow Trout Cakes:

1. Preheat a large skillet with 2 inches of oil, over medium-high heat.
2. Combine rainbow trout, quinoa, onion, capers, lemon zest, Old Bay, salt and pepper in a medium bowl.
3. Stir in egg and one cup of the Panko bread crumbs to blend. Press together to form 8 to 10 half-inch-thick cakes.
4. Place remaining bread crumbs in a shallow dish and press formed cakes into bread crumbs on both sides.
5. Fry on both sides until golden brown.

For the Horseradish Cream Sauce:

1. 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.
2. Plate trout and quinoa cakes. Garnish with tomato, avocado slices and micro greens. Serve with Horseradish Cream Sauce.