Hot-smoked McFarland Trout Salad, butter lettuce, pickled radishes, and dill

Ingredients
1 head butter lettuce. I like the ones with the roots still attached.
3 small radishes, sliced very thinly on a mandoline
2 Tbls. rice wine vinegar
8 oz. Gingrass Smoked McFarland Springs trout, 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

Method
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.

Arrange the leaves on chilled plates as shown, then sprinkle the flaked trout and pickled radishes over the greens. Garnish with fresh dill and serve.