Boil the potatoes in salted water until cooked through. Drain the water, cut the potatoes in half and set aside.

Pat the trout dry and season with NOMU Seafood & Fish Grinder. Drizzle the fish with Olive Oil on both sides and then sear it in a smoking hot pan for a few minutes until done but still pink inside. Set aside.

In a mixing bowl, combine the crème fraiche, MAYU, lemon zest and juice, chopped dill and seasoning. Stir in the honey and the horseradish until well blended. Place the halved potatoes and salad onions in a mixing bowl, break the trout into chunks and add in. Pour in the dressing and gently toss to coat. Spoon the potato salad onto serving plates, add half a sliced avocado to each salad and garnish with chopped chives and micro herbs.  Serve with extra lemon wedges.

Tip:  This dish can be served warm or at room temperature. If served warm then have the dressing prepared and ingredients sliced and ready before plating.