Preheat oven to 180°c. Slice your bread into 3-4cm pieces, and brush lightly with olive oil on both sides. Place on the grill tray in your oven, bake for about 15 minutes, or until crisp through and golden. Leave to cool.
Scrub (don’t peel) your Kipfler potatoes, and boil until just tender. Once cooked, drain, and slice into 1-2cm thick rounds. Whilst still hot, season lightly with a sprinkling of sea salt, and a splash of white wine vinegar. Allow to cool.
Whilst potatoes are cooking, rinse and chop your herbs. Also, prepare your trout – remove from packaging and flake with your fingers, removing any bones as you go.
Prepare your watercress by removing the leaves and discarding stems, rinsing and spinning in a salad spinner.
To make your creamy, emulsified vinaigrette, add your white wine vinegar to a small mixing bowl, with the dijon mustard, and whisk by hand to combine. Slowly add the olive oil, whisking as you go to ensure all ingredients combine evenly. The mustard is what helps emulsify and thicken the dressing, but it only works if you add the olive oil gradually. Once the dressing has reached your desired consistency (add more or less olive oil to your taste), add salt and pepper to taste.
Place all salad ingredients in a bowl and add dressing. Carefully fold through the dressing, taking care not to mash everything up too much. Serve at room temperature.