Smoked Trout Salpicon

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1 large smoked trout, boned and broken up

1/2 cup celery, sliced on an angle

1/2 medium red onion, diced

1 baking potato, peeled and cubed

1/2 cup tomato, seeded and chopped

1/4 cup cilantro, chopped

1 tablespoon fresh thyme leaves

1 tablespoon capers, chopped

Dressing:

2 teaspoons pickled Serrano chilies, chopped

1 tablespoon sherry vinegar

1 tablespoon Serrano juice

Salt and freshly ground black pepper

1 tablespoon olive oil

1 teaspoon cumin powder