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Smoked trout rillettes with frisée and walnut salad

You'll need

400 gm hot-smoked trout, flaked 2 tbsp crème fraîche 1 tbsp each dill, flat-leaf parsley and thyme Finely grated rind and juice of 1 lemon, plus wedges, to serve To serve: baguette   Frisée and walnut salad 60 gm walnuts 50 ml chardonnay vinegar 2 tsp Dijon mustard 90 ml olive oil 2 cups (loosely packed) frisée, trimmed


  • 01
  • 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.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2013

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