Dressing process: Combine all ingredients and set aside.
Salad Process: Quarter and slice onions very thin. Place into bowl and cover with buttermilk. Refrigerate for at least 2 hours. Drain buttermilk. Combine sliced onions with dressing, parmesan, croutons, and a dash of pepper. Let stand.
Slice roma tomatoes in half, the long way and scoop out all seeds and pulp. Season the tomato cup with a dash of pepper. Let stand
Juliann slice the romaine leaves about 2 ½ - 3 inches long.
Portion the anchovies, one piece per serving. To start, try about ¼ of a whole fish.
Lay 4 or 5 romaine strips into tomato cup. Place a small scoop of onion salad into cup over romaine strips, arrange one crouton top and centered. Finally lay a 1/2 ounce piece of Ducktrap Smoked Trout over the crouton.