1 head butter lettuce. I like the ones with the roots still attached.
3 small radishes, sliced very thinly on a mandolin
2 Tbls. rice wine vinegar
8 oz. Gingrass Smoked black cod, flaked into medium sized pieces
A few sprigs of fresh dill

1 Tbl. Shallot, peeled and minced
1 tsp. Dijon mustard
2 oz. Sherry wine vinegar
2 oz. Red wine vinegar
1 tsp. Capers, rinsed and chopped finely
6 oz. Virgin olive oil, medium body

Measure and prepare all ingredients. Place the sliced radishes in a small bowl with the vinegar and allow to stand for fifteen minutes. Drain. Cut the core from the butter lettuce, and place leaves into a lettuce spinner. Cover with cold water and agitate. Then remove the basket from the water, empty the container, and spin the lettuce leaves dry. Refrigerate until ready to serve.

Toss the lettuce leaves with some vinaigrette along with a pinch of salt and pepper, then arrange the leaves on chilled plates as shown. Sprinkle the flaked black cod and pickled radishes over the greens. Garnish with fresh dill and serve.