Dice finely the trout. Cut eggs into halves. Rub 2 yolks through a sieve, mix with mayonnaise, cottage cheese and horseradish.Add diced trout, diced salmon and chopped dill. Season with salt and lemon juice. Fry gently the toast bread and grease with pate. Sprinkle with chopped remaining yolks and whites. Decorate with dill and lettuce.