Fast Recipes

Smoked trout rillettes with frisée and walnut salad

Australian Gourmet Traveller fast French recipe for smoked trout rillettes with frisée and walnut salad.

By Alice Storey & Emma Knowles
  • Serves 4
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Smoked trout rillettes with frisée and walnut salad


  • 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


  • 1
    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.
  • 2
    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.