20 Min

• 2 Heads Little Gem Lettuce, washed
• ½ lb Fingerling or Small Potatoes
• 2 oz Smoked Trout, torn into small pieces
• 1 clove Garlic, minced
• 1 tsp Lemon Zest
• 2 Tbsp Lemon Juice
• ½ cup Mayonnaise
• ¼ cup Buttermilk
• 1 Tbsp Minced Chives
• 1 Tbsp Chopped Dill
• ½ tsp Sea Salt
• ¼ tsp Black Pepper
• Parmesan Shavings, for topping

Bring small pot salted water to boil. Add potatoes and cook until easily pierced with fork. Then, set aside. When cool enough to handle, cut in half.

Combine minced garlic, lemon zest, lemon juice, mayonnaise, sea salt, black pepper, and buttermilk in small bowl. Whisk to combine.

Stir in fresh herbs and taste dressing. Adjust seasonings as necessary.

Tear Little Gems into bite-size pieces. Combine lettuce and potatoes, top with smoked trout, and drizzle with dressing. Top with parmesan shavings; and serve.