Mix salmon fillets with salt, pepper, dill, and lemon zest in a bowl.
Marinate the fish for 30 minutes before washing, drying, and refrigerating.
Slice cucumber thinly, sprinkle with salt, and let sit for 30 minutes.
Rinse cucumber, dry it, and toss with vinegar, oil, dill, and pepper.
Combine the horseradish cream ingredients and season to preference.
Heat olive oil to 55°C in a pan.
Submerge salmon in oil and maintain a temperature of 45°C for 18 minutes.
Center the cucumber salad on plates and top with a salmon fillet.
Drizzle horseradish cream around the fish and garnish with dill and trout eggs.