For the crushed new potatoes, cook the potatoes in boiling water for 10-12 minutes, or until just soft. Drain the potatoes, return them to the pan and crush slightly with a fork. Add the butter, cream, chives, chilli, herbs and salt and freshly ground black pepper and mix well. Cover with a lid and set aside to keep warm.
For the trout, place the spices, butter and seasoning into a bowl and mix well to combine. Spread the spice mixture onto both sides of the trout fillet.
Heat a small amount of olive oil in a frying pan and fry the trout for 3-4 minutes on each side, or until cooked through, then remove from the heat and set aside in a warm place.
For the sesame and honey-coated vegetables, heat the oil in a small wok or frying pan, add the carrots and leeks and stir fry for 3-4 minutes. Add the mangetout, cover with a lid and cook for another 2-3 minutes. Add the soy sauce, sesame seeds and honey and stir well to mix.
To serve, place the crushed new potatoes onto a plate, top with the spicy trout with the vegetables and lime halves alongside.