Really freshly caught fish will always trump anything else.
And if that fish is a salmon trout, it'll trump any other fresh fish.
And if you're lucky enough to have the freshest of fresh salmon trout, all it needs simple grilling or frying.
However - failing that, there's a completely wonderful recipe in a book (called simply "Fish") by Sophie Grigson and her partner William Black, for smoked cod. The title of the recipe alone is enough to make one fall in love with it - "Feroce de Morue Fume", ferocious smoked cod - but the recipe itself is divine. It involves rubbing the fish with garlic and chilli flakes, then marinading it in olive oil and lime juice for 8+ hours. While you wait, concoct the sauce, which includes diced cucumber, an avocado, lime juice, garlic, Greek yoghurt, diced tomatoes and a finely-chopped shallot. At the appointed time, grill your fish on both side and serve with the cool sauce. Exact recipe provided on request!