Photo: Maja Smend
Cook the potatoes in a pan of boiling salted water for 15 minutes or until tender. Add the asparagus for the final 2-3 minutes of cooking time. Drain and cover with cold water, then set aside to cool. Drain well and slice the potatoes.
For the dressing, whisk the crème fraîche, horseradish, lemon zest and juice and olive oil together, and season with salt and pepper. Stir in the chives.
Divide the pea shoots, spring onion, sliced potatoes and asparagus between 2 plates. Scatter the avocado slices and flake the trout on top. Drizzle over the dressing and serve straight away.