Steps
- Remove the skin from the trout and discard it. Carefully remove the flesh, discarding any fine bones. Place trout flesh in a large bowl and gently flake into large pieces.
- Add crème fraîche, mayonnaise, garlic, dill, and lemon juice to the trout. Gently fold to combine, adjusting lemon juice if needed. Season with salt and pepper to taste.
- Divide the mixture evenly among eight 1/2-cup jars. Smooth the surface of each and cover with lids or plastic wrap. Refrigerate for at least 24 hours to set and develop flavors.
- Preheat the grill to high. Place half of the baguette slices on a baking tray and grill for 1-2 minutes per side, or until toasted. Repeat with the remaining baguette slices.
- Top each pot with extra dill sprigs. Serve with the toasted baguette slices, lemon wedges, and pickled dill cucumbers.