Mix in the strained kefir. Put the cucumber slices into a jar, and pour the kefir mixture over them. Mix well. Put the salad in the refrigerator for at least 30 minutes. It’s best served cold.
Remove from the grill. Place the trout on a cutting board and peel the skin off while it's still warm. Place the fish on a plate, and serve with a dollop of horseradish cream and cucumber salad.
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