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Mix together the kosher salt, brown sugar, lemon zest and dill.
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Lay the trout fillets, skin side down, on a sheet tray. Cover the fillets with the salt mixture and allow to cure, refrigerated, for 1 hour.
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Rinse the fillets with cold water and pat dry. Return the fillets to the refrigerator while preparing the grill.
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If using a stovetop smoker, place a pile of soaked woodchips in the bottom of the smoker, right in the middle. Place the smoker on your stovetop so the eye of the burner is directly under the woodchips. Heat the smoker over medium-low heat until the woodchips start to smoke.
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If using a grill, set up your charcoal grill for indirect cooking: the coals off to one side, or on both sides but not in the middle. If using the Big Green Egg, use the plate setter for indirect cooking. Heat the coals to medium heat, and once they are hot, scatter the soaked woodchips directly onto the coals.
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Lightly brush the trout on both sides with olive oil. For the smoker, place it skin side down on the stovetop smoker rack and slide the cover on. Lower the heat to low. For the grill, place the salmon over the cooler side of the grill. Close the lid and maintain a temperature of 250° by adjusting the vents on your grill.
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Smoke the trout until the meat is a dark pink color and the fish flakes easily with a fork, 20 to 25 minutes.
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While the fish is smoking, prepare the salad and dressing.
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To make the dressing, whisk together the heavy cream, horseradish, olive oil, cider vinegar, parsley, salt and pepper.
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Combine the bacon, watercress, shallot and apples in a large mixing bowl. Toss the salad with just enough of the dressing to coat, reserving extra dressing.
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To assemble the dish, lay the smoked trout fillets on a platter. Top with the dressed salad, and drizzle with additional dressing.
