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.