Bryant Lake bowl: Smoked trout and beetroot salad with green goddess dressing Recipe
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Cooking tools:
- Oven
- Aluminum foil
- Baking dish
- Kitchen towel
- Chef's knife
- Cutting board
- Plate
- Mixing bowl
- Spoon
- Fork
- Refrigerator
Ingredients
- 3 to 4 red beetroots
- Olive oil
- 2 to 3 smoked trout
- Cos or leafy lettuce, of your choice
- Shredded baby spinach
- 2 to 3 cucumbers, peeled and julienned
- Green goddess dressing, recipe follows
- Baguette, optional
- 700ml mayonnaise
- 120ml buttermilk
- 225ml sour cream
- 225ml plain yogurt
- 1 bunch freshly chopped parsley leaves
- 2 tbsp freshly minced chives
- 1 tbsp freshly minced tarragon leaves
- 15ml champagne vinegar
- 2 tbsp minced garlic
- 30ml lime juice
- 1 tsp black cafe pepper
- 1/2 tsp salt
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