Marinade
2 tablespoons lemon juice
5 cloves garlic, thinly sliced
4 medium shallots, thinly sliced
1/4 cup kosher salt
1/4 cup granulated sugar
1/2 cup fresh dill, roughly chopped
6 12-ounce rainbow trout, boned (left whole, skin on)

Horseradish Cream
1 cup crème fraîche
1/4 cup fresh grated horseradish (or drained from the bottle)
1 teaspoon Dijon mustard
2 tablespoons fresh dill, roughly chopped
1 teaspoon lemon juice
Salt and freshly ground white pepper

Cucumber Salad
2 tablespoons rice-wine vinegar
2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
1 tablespoon vegetable oil
1 teaspoon granulated sugar
1/2 small red onion, sliced thin
1 clove garlic, minced
1 cucumber, peeled, seeded, and cut into very fine strips on a mandoline
2 medium carrots, peeled and cut into thin strips on a mandoline
1 head radicchio, finely shredded
1 tablespoon chopped mint