Place the trout fillets on a board, skin-side up. Carefully remove the skin with a sharp knife and discard. Cut the trout fillets into thin slices and arrange on a large plate. Finely slice the chilli (remove the seeds if you don’t like it too hot) and place in a bowl. Add the capers, finely grate in the lemon zest and squeeze in the juice. Season to perfection with sea salt and black pepper. Spoon the dressing over the sliced trout, drizzle with some extra virgin olive oil and pick over the dill fronds. Serve straight away.