Name: Smoked trout rillettes with frisée and walnut salad
Yield: 4
Ingredients: 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

Ingredients

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

Method

Main

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.

Styling by Emma Knowles

Styling by Alice Storey

Styling by Vanessa Austin