Step 1

In a medium saucepan, place potatoes, covering with water and seasoning with salt. Boil for 15 minutes or until tender. Drain. Cut into 2cm slices.

Step 2

Meanwhile, in a small bowl, whisk mustard, vinegar and dill; gradually whisk in oil. Season to taste.

Step 3

In a large serving bowl, place warm potatoes with mustard dressing; toss gently to coat.

Step 4

Discard skin and bones from trout; flake into large chunks. Add trout to potatoes with celery, shallot, salad leaves and capers; toss gently to combine.