Seared Rainbow Trout

Ingredients

• 1 1/2 Tbsp Horseradish
• 1 cup Quinoa
• 600 g Lightly smoked rainbow trout, skin on, scored
• Hot bird’s eye chilli, seeded, finely chopped
• Tbsp Double cream yoghurt
• 1 handful, fresh and torn basil leaves, finely chopped
• 1/4 cup balsamic vinegar
• 4 Tbsp extra virgin olive oil, plus extra for drizzling
• 800 g exotic tomatoes, sliced
• 6 fresh lemon leaves
• 1 lemon, cut into wedges, to serve
• 4 Tbsp Fynbos honey
• 1 heaped tsp wholegrain mustard
• 1/2 tsp black peppercorns, coarsely ground
• 1 tbsp lemon zest
• 1 Tbsp Extra virgin olive oil