Put the potatoes in a saucepan with enough cold water to cover, add a pinch of salt, then bring to the boil. Cook for 20 minutes until just tender. Drain and leave to cool, then peel the potatoes and crush them with a fork.
Blend together the oil, vinegar, salt and pepper. Add the chopped dill to the dressing, stir well then pour the dressing over the potatoes.
Place half of this potato mixture in four 150ml, lightly greased ramekins, pressing it down well.
Flake the trout with a fork and lay it on top of the potatoes. Drizzle 1 teaspoon of lemon juice over each charlotte. Cover with the rest of the potatoes and press down. Refrigerate overnight and until just before serving.
When ready to serve, run a knife around the edge of each ramekin and carefully ease the charlottes onto serving plates. Garnish with lemon wedges and dill.
If you don't have ramekins in the kitchen you can use small teacups instead.
Altered ingredient amounts.
I have used smoked cod and smoked salmon instead of trout - both dishes delicious. I found my ramekins servings too large. I have used the recipe hot and cold. - 11 Apr 2009