Warm Steelhead and Roasted Beet Salad with Crispy Potatoes

Name: Warm Steelhead and Roasted Beet Salad with Crispy Potatoes
Ingredients: 4 small Steelhead trout fillets; 2 small yukon gold potatoes (or other starchy potatoes, like russets), sliced very thinly; 3 beets; 3 - 5 radishes (depending on size), thinly sliced; 150 grams of guanciale, sliced into small cubes; 1 clove garlic, minced; 1 shallot, minced; 3 cups mixed salad greens; 0.25 cups fresh dill, chopped; 2 tablespoons mayonnaise; 2 tablespoons dijon mustard; Olive oil; Salt and freshly cracked pepper