Vegetarian recipe ideas
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Boil the potatoes in salted water for 10-15 minutes until easily pierced with a knife. Drain and when cool enough to handle, cut into thick slices.
Mix together the tarragon, shallot, red wine vinegar, oil and seasoning. Pour ¾ of it over the warm potatoes and mix. Add the spring onions and pea shoots and mix again.
Divide between 2 plates and top with the hot trout. Pour the remaining dressing over and serve.