Put your baby potatoes into a large pan and fill to two-thirds full with boiling water and add 1/2 tsp of smoked salt, bring back to a rolling boil over a medium heat for around 10-12 minutes. Just until the potatoes are cooked through, but still slightly firm. Remove from the heat and make sure you leave them to cool to room temperature.

Meanwhile take your smoked trout out of the fridge around 1 hour prior to serving. When you're ready to assemble the dish mix together the potatoes, beetroot cure smoked trout, spring onions, chopped herbs and Lemon Mayonnaise. Season to taste with salt and freshly ground black pepper and serve.