Smoked trout with quinoa, apple salad and herby watercress sauce
February 6, 2019
- 125g Smoked trout
- 100g Quinoa
- 200ml Vegetable stock
- 1 Green apple
- 200g Mixed fresh green herbs
- 100g Watercress
- Olive oil
- Sushi vinegar
- Salt and pepper
- Black sesame seeds to garnish
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.