Smoked Trout and Potato Salad

Par boil the potatoes, before slicing and frying off in a single layer in a pan over a medium heat with the butter and some seasoning. Allow to fry for 5-6 minutes until golden brown on both sides.

As the potatoes are frying, make the dressing, whisk together the horseradish with the crème fraîche and lemon juice. Add plenty of seasoning and a small amount of the dill.

Put the onion into a bowl with some seasoning and juice of half the lemon and set side to lightly pickle

Using a mandolin, thinly slice the radish & cucumber.

Flake the trout and assemble on a plate with the potatoes and veg. Add another squeeze of lemon juice, dollop the dressing over the salad, add in the trout caviar and serve.