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1
On a work surface, using a thin sharp knife, cut the trout fillets crosswise with the knife held almost flat against the fish to make very thin slices; leave the intact skin behind.
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2
Arrange the slices in a large glass baking dish, slightly overlapping them if necessary.
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3
In a small bowl, combine 1/2 cup of lemon juice with the sugar, juniper berries, whole peppercorns and 2 teaspoons of salt.
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4
Pour the marinade over the trout.
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5
Cover with plastic wrap and refrigerate for 2 hours.
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6
Using a sharp knife, peel the oranges, limes and grapefruits, removing all of the bitter white pith.
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7
Working over a bowl to catch the juice, cut between the membranes to release the sections.
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8
Transfer the sections to a large plate and squeeze the membranes over the bowl to release the juice.
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9
Discard the membranes.
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10
In a small bowl, whisk the olive oil with the remaining 1 1/2 tablespoons of lemon juice, the mustard and reserved citrus juice.
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11
Season with salt and the crushed pepper.
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12
Toss the mesclun with some of the dressing and mound on plates.
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13
Remove the sliced trout from the marinade, scraping off the seasoning, and arrange on the salads.
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14
Garnish with the citrus sections, celery and fennel fronds.
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15
Drizzle with the remaining citrus dressing and serve right away.
