1. Bring a large pot of water to a boil over high heat. Use a slotted spoon to slowly lower the eggs, one at a time, into the water. Simmer for 10 minutes, turn off the heat, and use a slotted spoon to transfer the cooked eggs to a large bowl of ice water to chill. When the eggs have cooled for a few minutes, crack the shell of each egg on a hard surface. Return the eggs to the ice water to chill further.

2. While the eggs are boiling, pickle the shallots: In a small bowl, stir together the shallot, vinegar and ¼ teaspoon of the salt. Set aside.

3. Remove the eggs from the ice water. Peel, then halve the eggs lengthwise. Pop out the yolks and place them in a medium bowl. Arrange the whites cup-side up on a platter.

4. Using a fork or potato masher, mash the yolks until they're finely crumbled. Over a small bowl, strain the pickled shallot through a fine-mesh sieve (reserve the pickling liquid for later). Add the pickled shallot, crème fraîche, mayonnaise, dill and the remaining ¾ teaspoon of the salt to the yolks. Stir to combine. Stir in the trout and some of the reserved shallot pickling liquid to taste.

5. Using a small teaspoon, mound some filling into each egg-white half. Finish each deviled egg with a dill frond. Serve.