Rainbow Trout And Chicory Salad Recipe
creamy dill dressing, pickled egg yolk, watermelon radish, fried chickpeas this dish is pescatarian, gluten free and nut free + (dairy free, vegetarian and vegan versions are available)
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Ingredients
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Salad Ingredients
Creamy Dill Dressing Ingredients
Pickled Egg Yolk Ingredients
Method
Salad Preparation
- 1
Prepare the Chickpeas
Rinse and drain the canned chickpeas. Heat olive oil in a frying pan over medium heat. Add the chickpeas, season with salt and pepper, and fry until golden brown and crispy, about 5-7 minutes. Remove from heat and set aside.
- 2
Cook the Trout
Season the rainbow trout fillets with salt and pepper. In the same frying pan, add a bit more olive oil if needed and cook the trout for about 4-5 minutes on each side or until the fish is cooked through and flakes easily.
- 3
Prepare the Salad Base
Wash and dry the chicory leaves. Thinly slice the watermelon radish. In a large bowl, toss together the chicory leaves and watermelon radish.
Dressing and Assembly
- 4
- 5
Assemble the Salad
Place the prepared salad base on plates. Top with cooked trout, crispy chickpeas, and drizzle with creamy dill dressing. Garnish with pickled egg yolk if desired.
Pickling the Egg Yolks
- 6
Pickle the Egg Yolks
In a small saucepan, combine white vinegar and water. Bring to a simmer. Carefully place the egg yolks in the mixture and simmer for about 5 minutes. Remove and let cool before using.
