Ingredients

  • 6 fingerling or 2 Yukon Gold potatoes
  • 2 cups (about 10 ounces) cooked and peeled small shrimp, cut into small pieces
  • 1 ½ cups (about 10 ounces) chopped smoked salmon
  • 1 ½ cups (about 10 ounces) crab meat
  • 4 hard-boiled eggs, finely chopped
  • 2 shallots, finely chopped
  • 2 anchovy fillets, chopped
  • 1 tablespoon chopped cilantro
  • 1 tablespoon sliced chives
  • ½ cup freshly squeezed lime juice (about 4-5 limes)
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • Kosher salt and ground pepper
  • 2 small heads iceberg lettuce, separated into leaves
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      341 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 34 grams protein; 263 milligrams cholesterol; 798 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 6

Preparation

  1. Preheat the oven to 400 degrees. In a small baking dish, roast the potatoes for 30 to 40 minutes, until fork tender. Let cool completely and then peel and cut into 1/2 -inch dice.
  2. Combine the potatoes with the shrimp, salmon, crab meat, eggs, shallots, anchovies, cilantro and chives in a large bowl. In a small bowl, whisk together the lime juice, mayonnaise and sour cream; fold into the salad and season to taste with salt and pepper.
  3. Arrange the lettuce leaves on a platter and serve alongside the salad. To eat, roll a lettuce leaf around a dollop of salad, like a spring roll.

1 hour

Dining and Cooking