•  1kg chat (baby) potatoes
•  2 x 175g smoked trout fillets, flaked
•  2 cups round mint leaves
•  1 cup dill leaves

sour cream dressing

•  ½ cup (120g) sour cream
•  1 tablespoon white balasamic vinegar
•  1 clove garlic, crushed
•  sea salt and cracked black pepper

  To make the sour cream dressing, place the sour cream, vinegar, garlic, salt and pepper in a bowl and stir to combine. Set aside. Place the potatoes in a saucepan of salted cold water over high heat and bring to the boil. Cook for 15–20 minutes or until tender. Drain, allow to cool and slice. Combine with the trout, mint and dill and spoon over the dressing to serve. Serves 4.