Minnesota Smoked Trout "Cobb" Salad
Dish Type: Salad
Cuisine: Gluten Free
Ingredient prep: 
Cook time: 
Total time: 
Makes: 4 entree salads
Wild rice and smoked fish inspired by northern Minnesota cuisine make up a hearty main dish salad. Lemon dill buttermilk dressing perfectly complements the salty smoked fish.
For the dressing:
  • 7 T (scant ½ C) mayonnaise
  • 2 T lemon juice (1 large lemon)
  • 3 T buttermilk
  • 1 T chopped fresh dill (or 1 t dried)
  • ½ t pure maple syrup
  • ½ t sea or Kosher salt
  • A few grinds of black pepper
For the salad:
  • 10 oz. salad greens (baby lettuce or mesclun mix)
  • 3½ C cooked wild rice (see notes)
  • 8 oz. smoked trout
  • 4 hard boiled eggs
  • 2 large roma tomatoes, seeded and diced
  • ½ large red onion, thinly sliced then roughly chopped
  • 4 oz. coarsely grated cheddar cheese
Make It
  1. Make the dressing by whisking all the ingredients together, then store in the refrigerator until ready to serve. Letting stand in the fridge will blend and boost the flavors.
  2. Pull apart the smoked trout into bite sized pieces, and quarter each hard boiled egg.
  3. To serve, evenly distribute the lettuce amongst four dinner plates or large salad bowls. Top with one fourth of all other salad ingredients. Serve with dressing poured over or on the side. Best served in individual portions, not family style.
You don't have to waste a whole quart of buttermilk to make this dressing. After shaking the carton, I pour mine into ice cube trays (each cube is approximately 2 tablespoons) and freeze, then store the cubes in plastic bags in the freezer until I need them for a baking project, pancakes, or dressing.

You’ll need 1 cup (about 6 oz.) of dry rice for 3½ cups cooked.

I found the best ratio of rice and water to be 1 C dry rice to 2¾ C water, not 3 C water as recommended on some packages. Rinse the rice in a fine strainer with cold water for 30 seconds before cooking. To cook, bring salted water to a boil (stock or broth would work well and add extra flavor), added the rice, stir, then reduce heat to low and cover. Cook for 15 to 25 minutes at a simmer. My rice was done after 20 minutes. Drain any excess water, then return cooked rice to the pan and cover for 5 minutes, to allow cooking to finish and any extra moisture to absorb into the rice.
Recipe by Natural Comfort Kitchen at http://www.naturalcomfortkitchen.com/minnesota-cobb-salad/