Thoroughly rub the trout with salt and let it rest for 15 minutes at room temperature. Heat a barbecue or cast-iron pan on high and grill the fish for 10-15 seconds on each side. Let cool. Blend the Snøfrisk® and avocado in a food processor to a guacamole, then season with lime, salt, and pepper. Mix all vegetables with lime juice, salt, and pepper immediately before serving so the vegetables remain crisp. Arrange the trout, which is divided into thin slices, on cold plates. Top with the Snøfrisk® guacamole and raw food salad.