Boil eggs hard, put off, peel and chop coarsely. Wash spring onions and cut into rings.
Pick lettuce to pieces, wash and spin dry. Preheat the oven to 90 ° C.
Cover a backing sheet with olive oil and place upon trout fillets with the skin side facing down, season with salt and pepper and cover lightly with a little potato dressing. Fillets and poach in the middle of the oven for about 12 minutes.
Marinate salad with potato dressing. Remove the skin of the fillets and serve them upon the salad. Garnish with chopped eggs, spring onions and dill.