For the potato salad, boil the potatoes in a pan of salted water for 10-15 mins until fork-tender. Drain well, then tip back into the pan and leave to steam-dry for a minute. Mix in the vinegar, honey and some seasoning, then leave the potatoes to absorb the dressing as they cool.

Heat the oven to 200C/180C fan/gas 6 or an air fryer to 180C. Stuff the fish cavities with the lemon slices and a few dill sprigs. Rub all over with oil, put on a baking tray and season inside and out. Squeeze over a few lemon wedges, then roast or air-fry for 20 mins until the fish skin is lightly golden and the flesh is flaky when pressed.

Meanwhile, mix all the slaw ingredients together in a non-metallic bowl and season well. Put the cooled potatoes in a serving bowl and stir in the remaining salad ingredients, and season. Taste and add a splash more vinegar, soured cream or mayonnaise, if needed. Serve the roasted trout with the potato salad, slaw and the remaining dill scattered over.