- 1/2 cup walnuts (2 ounces)
- 1/2 large egg yolk (see Note)
- 1 tablespoon sherry vinegar
- 1/2 cup walnut oil
- 2 tablespoons heavy cream
- Salt and freshly ground pepper
- 1 large Cortland or Mutsu apple—halved, cored and thinly sliced on a mandoline
- 1 small celery root (14 ounces)—quartered, peeled and very thinly sliced on a mandoline
- 2 whole smoked trout (1 pound each), skinned and boned
- 1 tablespoon minced chives
- Preheat the oven to 400°. Toast the walnuts in a pie plate for about 6 minutes. Let cool and coarsely chop.
- In a small bowl, whisk the egg yolk with the vinegar. Slowly drizzle in the walnut oil, whisking until the vinaigrette begins to thicken. Slowly whisk in the remaining walnut oil until incorporated. Whisk in the cream and season with salt and pepper. Stir in the walnuts.
- In a large bowl, combine the apple with the celery root. Add 1/2 cup of the vinaigrette and toss well. Transfer the salad to a platter or plates. Arrange the smoked trout fillets on top and spoon some more of the dressing on the trout. Sprinkle with the chives and serve
One more tablespoon of heavy cream can be added to the walnut vinaigrette in place of the egg yolk.
Grüner Veltliner from Austria, which is slightly smoky and peppery, is the perfect match for the smoked trout. Look for one from the Wachau region or from Vienna.