1.

Cut potatoes in half and nip the bottoms so the bases will sit flat.

2.

Place potatoes into a pot and cover with cold water, add vinegar and some salt.

3.

Bring to a simmer and cook until tender. About 12 minutes.

4.

While the potatoes are cooking, put the trout in a food processor and pulse for 10-15 seconds until broken up.

5.

Add the cream cheese, cream, shallots, lemon juice and vodka, Pulse for an additional 10-20 seconds until combined but still chunky.

6.

Adjust the seasoning with more lemon, vodka, salt and pepper.

7.

Now add the 3 tbsp of green onions to the mousse and pulse to combine the green onions.

8.

Remove the potatoes from the water and let cool to room temperature.

9.

To build, place a mound of trout on top of the potatoes and garnish with the remaining green onions.