I absolutely love Jersey Royals and get very excited when the season starts at the beginning of April. When the potatoes are fresh, you can easily remove their papery-thin skin by rubbing them with your thumb to reveal the pale potato underneath. They're most delicious boiled and simply dressed with herbs, or served with fish.
Cook the Jersey Royals in a saucepan of salted boiling water for about 15 minutes, or until lovely and soft when pricked with a fork. Drain in a colander and let them steam dry.
Transfer the potatoes to a large bowl and gently crush a few with a fork to add texture. Add the butter and season well. Flake in half of the smoked trout, add the cider vinegar (or lemon zest and juice) and toss through. Serve at room temperature, with the remaining trout flaked over and chives snipped on top.
This salad is delicious served on its own or with some soft round lettuce.