1/4 cup walnuts
2 tablespoons sherry vinegar
1 tablespoon whole-grain mustard
3 tablespoons extra-virgin olive oil
2 tablespoons walnut oil
Kosher salt and freshly ground pepper
8 celery ribs, thinly sliced (3 cups)
1 cup flat-leaf parsley leaves
1/4 cup chopped dill
1/4 cup dried currants
2 smoked trout fillets (1/2 pound)
- Preheat the oven to 350 degrees. Spread the walnuts in a pie plate and toast until fragrant and golden, about 7 minutes. Let cool slightly, then break into small pieces.
- In a large bowl, whisk the vinegar with the mustard. Slowly whisk in the olive oil and walnut oil and season with salt and pepper. Add the celery, parsley, dill and currants. Skin and flake the trout and add to the salad; toss gently. Add the walnuts, toss gently and serve.