Smoked trout

Ingredients

1 kg	Baby potatoes
350 g	Hot-smoked salmon fillets, flaked (Main)
2 cups	Mint leaves
1 cup	Fresh dill

Sour cream dressing

½ cup	Sour cream
1 Tbsp	White balsamic vinegar
1 clove	Garlic, crushed
1 to taste	Salt & freshly ground pepper

Directions

1. To make the sour cream dressing, place the sour cream, vinegar, garlic, salt and pepper in a bowl and stir to combine. Set aside.
2. 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.
3. Combine with the trout, mint and dill and spoon over the dressing to serve.