Step 1

Cook the potatoes in a large saucepan of boiling salted water for 12-15 minutes or until tender. Drain and rinse under cold water until cool enough to handle. The skin will be quite flaky and easy to peel with a paring knife.

Step 2

Place the olive oil, vinegar and mustard in a salad bowl and whisk to combine. Cut the peeled potatoes into 1cm-thick rounds and add to the dressing with the dill and halved cherry tomatoes. Season to taste, then toss well to combine. Gently toss with the pea shoots or rocket leaves and flaked ocean trout, then serve.