Smoked trout with quinoa, apple salad and herby watercress sauce

Cook the quinoa in the stock then season with olive oil, sushi vinegar, pepper and salt.
Roughly chop a handful of the green herbs and add to the quinoa. Peel the green apple, cut into a fine dice and add to the mix.

Wilt the remaining herbs and watercress in 2 tablespoons of stock until tender. Drain, then blend into a thick sauce.

Serve the quinoa and trout in a bowl. Top with the watercress sauce and garnish with black sesame seeds.