Rye Berry Salad with Smoked Trout

Bring water and rye berries to a boil in a medium saucepan over high heat. Reduce heat to a simmer, cover and cook until tender, about 1 1/4 hours. Drain.

Combine vinegar, caraway, honey, mustard, salt and pepper in a large bowl. Whisk in oil until combined. Add the rye berries, cabbage and scallions; toss to combine. Serve topped with trout and walnuts.