Smoked trout rillettes with frisée and walnut salad

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.