A creamy and refreshing trout salad with chickpeas and a tangy horseradish dressing.
Creamy Trout Salad
A creamy and refreshing trout salad with chickpeas and a tangy horseradish dressing.
Equipment
- Mixing bowl
Ingredients
- 1/2 pound trout fillets skinless
- 2 tablespoons prepared horseradish drained
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon mustard
- Salt to taste
- Ground white pepper to taste
- 6 ounces chickpeas canned and drained
- 1 red onion thinly sliced
- 1 cup Iceberg lettuce torn into pieces
Instructions
- Spritz the Air Fryer basket with cooking spray.
- Preheat the Air Fryer to 395°F (200°C).
- Place the trout fillets in the basket and cook for 10 minutes, turning halfway through, until the fish is opaque.
- Break the cooked trout into bite-sized chunks and let it cool in the refrigerator.
- In a mixing bowl, combine the horseradish, mayonnaise, lemon juice, mustard, salt, and white pepper to make the dressing.
- Add the cooled trout chunks, chickpeas, red onion, and Iceberg lettuce to the dressing.
- Toss everything gently until evenly coated.
- Serve immediately and enjoy!
Notes & Wine Advice
Wine Advice
Pair with a dry white wine like Pinot Grigio or a crisp Sauvignon Blanc for a light, refreshing complement.
Nutrition values
Calories: 490 kcal | Carbohydrates: 30.3 g | Protein: 33.9 g | Fat: 26.4 g | Sugar: 7.8 g