Enjoy with a nice glass of Oyster Bay Pinot Gris!
Cut potatoes in half and nip the bottoms so the bases will sit flat
Place potatoes into a pot and cover with cold water, add vinegar and some salt.
Bring to a simmer and cook until tender. About 12 minutes.
While the potatoes are cooking, put the trout in a food processor and pulse for 10-15 seconds until broken up.
Add the cream cheese, cream, shallots, lemon juice and vodka, Pulse for an additional 10-20 seconds until combined but still chunky.
Adjust the seasoning with more lemon, vodka, salt and pepper.
Now add the 3 Tbsp. of green onions to the mousse and pulse to combine the green onions.
Remove the potatoes from the water and let cool to room temperature.
To build, place a mound of trout on top of the potatoes and garnish with the remaining green onions.