Step 1Heat the oven to 325 degrees. Season the trout with one-fourth teaspoon salt and bake until the flesh just begins to firm and turn opaque, 7 to 8 minutes. Remove the trout immediately to a plate and refrigerate to cool.
Step 2In a medium bowl, using a whisk or a fork, gently mix together the smoked salmon and butter until the fish is broken up and combined; the salmon should have a nice shredded texture.
Step 3With your hands or a fork, coarsely break up the chilled trout into the bowl with the salmon and mix until incorporated.
Step 4In a small bowl, stir together the lebni, parsley, cilantro, dill, honey, yuzu and cumin. Fold the lebni mixture into the trout until thoroughly combined. Season with one-half teaspoon salt and a generous pinch of black pepper, or to taste. Add additional yuzu to taste if desired.