Wash and pick the pea shoots.
Flake the trout into bite sized pieces.
Pick and roughly chop the mint.
Drain the sweetcorn.
Zest and juice the lemon.
Mix the creme fraiche with the mint, a pinch of lemon zest and a teaspoon of lemon juice.
Season with salt and mix well.
Mix the pea shoots with the sweetcorn and then incorporate the dressing.
Carefully mix together and then scatter the flakes of trout as you serve.
«To lighten this dressing try making it with a light Greek yogurt instead of creme fraiche. »