Smoked rainbow trout with soft herbs and lemon salad cream - 9Kitchen

Ingredients

• 600 gm kipfler potatoes, scrubbed
• 140 gm (1 cup) frozen peas, defrosted
• 1 lemon, thinly sliced into rounds
• 8 dill sprigs
• 4 rainbow trout (about 400gm each)
• 300 gm woodchips, such as mesquite or hickory, soaked in water for at least an hour, drained (see note)
• 1 cup (loosely packed) each mint, flat-leaf parsley and dill
• ¼ cup (loosely packed) chives
• 1 cup (loosely packed) frisée or baby cress
• 120 gm sour cream
• 1 tbsp pouring cream
• 1 tbsp Dijon mustard
• Juice of 1 lemon