Place the potatoes and 1 teaspoon salt in a pot of water. Bring the water to a boil, then lower the heat and simmer for 10 minutes, until the potatoes are just tender. Drain the potatoes in a colander, cut in half, then place in a bowl and toss with 1 tsp olive oil, pinch of salt and 1 tbsp dill.
Place the green beans in a bowl and cover with boiling water for 4 minutes. Drain and plunge in iced water for a few minutes. Drain again and set aside.
Place the sliced cucumber in a bowl. Pour over the rice wine vinegar, honey and season with sumac, salt and pepper, stir and set aside.
Place the sliced red onion in a bowl. Pour over white wine vinegar, stir and set aside.
Boil the eggs, peel, cut and set aside.
For the vinaigrette: combine the vinegar, mustard, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Set aside.
Arrange the trout, potatoes, green beans, cucumber, red onions, tomatoes, eggs, olives and herbs over the lettuce on a platter. Drizzle some vinaigrette over the fish and vegetables and serve the rest on the side.
