Bryant Lake Bowl - Smoked Trout and Beet Salad with

Name: Bryant Lake Bowl - Smoked Trout and Beet Salad with Green Goddess Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Romaine or leafy lettuce, of your choice; Shredded baby spinach; 2 to 3 smoked trout cleaned and shredded; 2 to 3 cucumbers, peeled and julienne; 3 to 4 red beets; Baguette, optional; 3 cups mayonnaise; 1/2 cup buttermilk; 1 cup sour cream; 1 cup plain yogurt; 1 bunch freshly chopped parsley leaves; 2 tablespoons freshly minced chives; 1 tablespoon freshly minced tarragon leaves; 1 tablespoon champagne vinegar; 2 tablespoons minced garlic; 2 tablespoons lime juice; 1 teaspoon black cafe pepper; 1/2 teaspoon salt

Servings: persons

Romaine or leafy lettuce, of your choice
Shredded baby spinach
2 to 3 smoked trout cleaned and shredded
2 to 3 cucumbers, peeled and julienne
3 to 4 red beets
Baguette, optional
3 cups mayonnaise
1/2 cup buttermilk
1 cup sour cream
1 cup plain yogurt
1 bunch freshly chopped parsley leaves
2 tablespoons freshly minced chives
1 tablespoon freshly minced tarragon leaves
1 tablespoon champagne vinegar
2 tablespoons minced garlic
2 tablespoons lime juice
1 teaspoon black cafe pepper
1/2 teaspoon salt

1
Preheat the oven to 350 degrees F.
2
Prepare the beets by cutting off the 2 ends and the greens.
3
(The greens can be used in another recipe if you like...) Next rub down the beets with olive oil and wrap them in tin foil.
4
Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily.
5
When the beets are finished, rubbing the skins off with a towel can peel them.
6
Julienne the beets.
7
Prepare the trout by skinning and deboning it, and shredding it to the size you prefer.
8
I like to shred it very finely, so that every bite of salad has a bite of trout.
9
If you can find already deboned smoked trout, it will reduce your prep time significantly.
10
Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like.
11
I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat.
12
Dress the salad with Green Goddess Dressing, and serve with a fresh baguette.
13
Mix everything in a 2 quart bowl or larger.
14
Can be stored in your refrigerator for up to 7 days.
15
If you like your dressing greener, increase the herbs.
16
If you like your dressing leaner, leave out buttermilk and add 1/2 cup yogurt to replace it.
17
And if you like it meaner, up the herbs, the pepper (or use white pepper!
18
), and the garlic!
19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

1610

kcal

Calories

171

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Romaine or leafy lettuce, of your choice, Shredded baby spinach, 2 to 3 smoked trout cleaned and shredded, 2 to 3 cucumbers, peeled and julienne, and more.

Yes, Bryant Lake Bowl - Smoked Trout and Beet Salad with Green Goddess Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bryant Lake Bowl - Smoked Trout and Beet Salad with Green Goddess Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions