Smoking fish is an old traditional method used in Norway for storing raw produce. The only thing you need to do this yourself is a BBQ grill with a lid and some wood chips.
Place the coals on the side of the grill and then light them. Salt the trout fillets and place them on some aluminum foil. When the coals are glowing, place the trout fillets and foil on the grid, throw on the chips and cover with the lid. Smoke the fillets for around 10 minutes.
Mix the radicchio and green cabbage with the raspberry vinegar, fresh raspberries and rapeseed oil.