Wash the butter lettuces and green leaf lettuce thoroughly. Spin or pat dry and tear the leaves into bite-sized pieces. Place in a large chilled mixing bowl.

Prepare smoked green beans

If using pre-smoked green beans, roughly chop into 1–1.5 inch pieces. If using fresh beans, blanch 3–4 minutes in boiling salted water, shock in ice water, then pat dry and smoke briefly (or sauté for 2–3 minutes with a little oil until lightly charred). Add the prepared beans to the bowl with the greens.

Add trout and onions

Flake the hot-smoked trout into large chunks, removing any small bones. Scatter the trout over the greens. Sprinkle the fried shallots or thinly sliced fried cipollini onions over the salad for crunch and sweet onion flavor.

Add herbs

Tear chervil leaves if large and scatter over the salad. Reserve a few sprigs for garnish on plated portions.

Dressing

Make the dressing: in a small bowl or jar combine the minced shallot, Dijon mustard, white wine vinegar, lemon juice and honey. Whisk to combine. Slowly drizzle in the olive oil while whisking (or shake vigorously in a jar) until emulsified. Season with sea salt and freshly ground black pepper. Taste and adjust acidity or salt as needed.

Toss salad with dressing: pour about two-thirds of the dressing over the salad and gently toss with tongs until the leaves are lightly coated and the trout is distributed without breaking up too much. Reserve the remaining dressing to finish plated portions if desired.

Finish & serve

Plate the salad: divide the dressed greens among 4 plates (servings). Arrange larger trout flakes on top, sprinkle the capers and lemon zest over each portion, and finish with a light pinch of flaky sea salt and extra cracked pepper.

Add crostini and garnish: place 3 crostini per plate alongside or lean them into the salad for texture. Garnish with the reserved chervil sprigs and an additional drizzle of the reserved dressing if desired.

Serve immediately so crostini stays crisp and lettuces remain fresh.