Step 1

You can substitute ½ cup fresh parsley leaves for the celery leaves. Some smoked trout comes with pin bones in it and some does not. Make sure to check your fish for pin bones before flaking it into pieces. For more spice, reserve, mince, and add the ribs and seeds from the jalapeño.

Step 2

Pulse rhubarb pieces, jalapeño, lime zest and juice, shallot, pepper, and ¼ teaspoon salt in food processor until finely chopped, about 10 pulses. Transfer to bowl and let sit until rhubarb releases its juice, 20 to 25 minutes. Whisk in ¼ cup oil and set aside.

Step 3

Remove skin (and pin bones, if necessary) from trout, if using. Using 2 forks, flake into bite-size pieces. Toss sliced rhubarb, celery, radishes, chile powder, remaining 1 teaspoon oil, and remaining ⅛ teaspoon salt together in bowl. Transfer to serving bowl and sprinkle with feta and smoked trout. Spoon ½ cup dressing over salad and sprinkle with celery leaves and cilantro leaves. Serve, passing remaining dressing separately.