Rainbow Trout Cakes with Red Quinoa and Horseradish Cream Sauce - Riverence Provisions

Ingredients

• 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
• Freshly ground black pepper