When I traveled to Tanzania, one of the best dish I had there was this smoked trout. I enjoyed it so much that I begged the chef at the restaurant to send me the recipe, which turns out to be from a magazine he found. 

600g lightly smoked trout

30ml (2 tbsp) olive/avocado oil

Salt and freshly ground black pepper, to taste

500g watercress

3 large, ripe avocados, cubed

6 radishes finely sliced

Salad Dressing:

150ml olive avocado oil

juice of I lemon

zest of 1 lemon, chopped

5ml (1 tsp) sugar

I chilli, seeded and finely chopped

Preheat the oven to 180°C. Place the trout on a baking tray drizzle with the oil and season. Bake until just cooked through, abix 15 minutes. Remove from the oven and allow to cool, then use a fork to break the flesh into flakes. Mix the watercress, avocado, radishes and fish together in a large bowl. 

Combine the dressing ingredients and mix well, pour over the salad and toss lightly, Divide between 6 plates and serve.