1bunch large radishes,trimmed, cut into halves or wedges, and chilled
In a small bowl, combine the shallots, vinegar, and 1/4 teaspoon salt and set aside.
In a separate bowl, flake the trout into small shreds, checking for bones as you flake. When completely shredded, add the shallot mixture and the cream. Using the back of a large spoon, combine and blend until spreadable, about 2 minutes. Add more cream, 1 tablespoon at a time, to reach your desired consistency. Add the lemon juice and season to taste with salt. Transfer to a serving bowl, cover tightly with plastic wrap, and chill until use. Sprinkle with the chives and serve with the radishes and a small bowl of salt for dipping.