Roughly chop the potatoes into small pieces leaving the skin on [this gives it a nice rustic texture]. Boil for approximately 20 minutes or until soft. Drain and place in a large serving bowl. Add a few big dollops of mayonnaise.
Add the dill, parsley and spring onions. Flake the trout with your fingers and add to the bowl. Season with desired amount of black pepper. Lightly mix the ingredients until combined.
This dish can be created using any of the Hot Smoked range from Harris Smokehouse. Try using Salmon, Ocean Trout, Kingfish or Mackerel. Add chilli or wasabi for a bit of extra kick.