Scrub potatoes but leave whole with the skin on and boil until tender.
While the potatoes are cooking, cut broccolini into 3cm lengths. Skin the trout and flake the meat, being careful to avoid the fine bones that run along about a centimetre from the spine in a line along the length of the fish.
Once potatoes are tender, use the same water to boil the eggs for 8 minutes and also drop the broccolini into the water to blanch but not cook it (definitely not more than two minutes).
Set aside the eggs to cool a bit before peeling. Cut potatoes up into medium chunks. Finely slice the spring onions and chop the dill. Mix together all the ingredients except the eggs in a large bowl.
Shell the eggs and cut them lengthways into quarters and use them as a garnish.