Boil the potatoes until just tender. Two minutes before the end of their cooking time, add the peas. Once cooked, drain off the water and run the potatoes and peas under cold water until cool to the touch. Drain again.

Next, combine the dressing ingredients and mix well till blended. Taste and season.

Finally, mix together the potatoes, peas, herbs, pea shoots and smoked trout. Drizzle the dressing over and serve straight away.

Variations:

Swap in smoked salmon instead of hot smoked trout. Replace pea shoots with soft green leaves such as lambs lettuce, Little Gem lettuce or young watercress. Replace the lemon juice with malt vinegar or the chives with spring onions.