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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.