Smoked Trout Salad with Potato Vinaigrette

Rinse the lettuce and spin dry. Peel the potatoes and cut into small cubes. In a saucepan, bring the broth to a boil, add the potatoes and cook until tender, about 10 minutes. Season with salt and pepper and remove half of the potatoes. Puree the remaining potatoes with the broth, then add the cubed potatoes back to the pan and season to taste.

For the dressing: In a bowl, mix together the mustard, vinegar, honey and oil and season with salt and pepper. Rinse, halve and remove the seeds and ribs from the chile pepper and cut into very thin strips. Cut the trout filets into strips. Add the lamb's lettuce to the dressing and toss to coat.