Cook potatoes in boiling water until tender, drain when tender. Cut potatoes in half or in quarters depending on size. In a large bowl add sour cream, lemon juice, zest and olive oil mix together. Add potatoes season with salt and pepper. Add Parsley Scallions, Tablespoon of Horseradish (Fresh if you have it) and a few drops of Tabasco. Tear Smoked Trout into good sized bits add to mix and lightly toss it. Serve warm or cold.