Warm Steelhead and Roasted Beet Salad with Crispy Potatoes

Ingredients

• 4 small Steelhead trout fillets
• 2 small yukon gold potatoes (or other starchy potatoes, like russets), sliced very thinly
• 3 beets
• 3 - 5 radishes (depending on size), thinly sliced
• 150 grams of guanciale, sliced into small cubes
• 1 clove garlic, minced
• 1 shallot, minced
• 3 cups mixed salad greens
• 0.25 cups fresh dill, chopped
• 2 tablespoons mayonnaise
• 2 tablespoons dijon mustard
• Olive oil
• Salt and freshly cracked pepper

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