Smoked Trout Dip with Pickled Veggies and Quail Eggs

Name: Smoked Trout Dip with Pickled Veggies and Quail Eggs
Ingredients: 1 pound whole ocean trout, no bones (skin on is fine); 1/3 cup olive oil, plus more for drizzling fish; Kosher salt and freshly ground black pepper; Juice of 1 lemon; 1/2 cup sour cream; 1/4 cup chopped fresh chives; 1/4 cup chopped fresh dill; 20 haricots verts, cut on a bias 1/2-inch-long; 2 shallots, shaved on a mandoline about 1/4-inch-thick; 1/4 head cauliflower, cut into baby florets; 2 cups red wine vinegar; 2 tablespoons sugar; Kosher salt; 8 quail eggs; 4 pieces ciabatta, toasted aggressively on the grill on both sides; 1 clove garlic; Flaked sea salt, such as Maldon; Good finishing oil, for drizzling; 4 sprigs fresh dill