First, marinate the trout. Put a little oil on the fillet, sprinkle over some salt and pepper and rub in the Italian seasoning.
Next, on to the vinaigrette. In a bowl or jug whisk together all of the ingredients. Place in the fridge until needed.
In a large frying pan, heat a little oil and fry the sliced red onion and cook just until they start just start to soften. Leave to one side.
In the same pan add the green beans. Squeeze a little lemon juice over with a sprinkle of salt and pepper and cook until tender. Leave to one side.
Add a little more oil to the pan and throw in the chopped chorizo. Cook until slightly crispy on the outside.
In a small saucepan of water, boil 4 eggs for around 8 minutes and leave to one side to cool.
Fill a large pan with water and a pinch of salt and bring to the boil. Add the salad potatoes and boil for about 15mins. Be careful not to over cook the potatoes, you want them to keep their firmness. Test with a fork so that you know when they are ready. Drain.
While the potatoes are cooking, heat a frying pan on a medium high heat. Add the fish skin side down and fry for about 4mins until the skin starts to go crispy, then flip over and cook the flesh. While the fish is cooking, peel off the skin and put to one side. Gently, using a spatula, start to break up the fillets as you cook it. Once cooked through put the flaked fillets to one side and put the skin back into the pan to nicely crisp up. Cut the potatoes in half and place in a large serving bowl and pour over half the dressing. Stir to combine.
Add in the onion, beans, chorizo, onion and flaked trout. Peel the eggs and cut into 8ths and place in the bowl and break up the crunchy trout skin and add in.
Pour over the rest of the vinaigrette and gently mix everything together. Let rest for 30 minutes before serving.