Poached Atlantic Salmon + Ocean Trout with parsnip mash, braised lettuce
Not the prettiest dish I've cooked, but the aim was more to compare the fish side by side :)
Uncooked, both the salmon and trout had very similar textures in the mouth. The fattier flesh of the salmon did make it a bit tastier as sashimi, presumably from the melting fat.
Poached, ok I overcooked them, the salmon was richer, fattier and not as dry, even when overcooked. The trout was nice and flakey, but slightly less fishy than the salmon.