400 gmhot-smoked trout, flaked2 tbspcrème fraîche1 tbsp eachdill, flat-leaf parsley and thymeFinelygrated rind and juice of 1 lemon, plus wedges, to serveTo serve:baguetteFrisée and walnut salad60 gmwalnuts50 mlchardonnay vinegar2 tspDijon mustard90 mlolive oil2 cups(loosely packed) frisée, trimmed
Combine trout, crème fraîche, herbs, and lemon rind and juice in a bowl, stir to combine, season to taste, transfer to a container or jar and set aside.
For frisée and walnut salad, preheat oven to 180C. Scatter walnuts over an oven tray and roast, shaking occasionally, until golden and toasted (3-5 minutes), then set aside in a large bowl to cool. Whisk vinegar and mustard together in a large bowl, add oil, season to taste, whisk to combine and set aside. Add frisée to walnuts, drizzle a little dressing over and toss to combine. Serve with trout rillettes, baguette and lemon wedges.