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Remove the skin, head and tail from each trout. Using your fingers, slowly pull away chunks of trout, being careful not to bring bones along for the ride. Flip over and repeat on the other side. Discard the bones.
Using two forks, gently flake the trout into small pieces picking out any bones you might have missed. Transfer to a bowl and add lemon zest and juice, shallot, herbs and a decent amount of cracked black pepper.
Mix together before folding through the crème fraiche. Sample a bit and adjust with extra lemon or pepper if needed.
Spoon onto your chosen serving dish and top with Salmon Caviar if using. Serve with potato chips.