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Categories:
potatoes shrimp salmon crabmeat eggs shallots anchovy fresh cilantro fresh chives freshly squeezed lime juice mayonnaise sour cream kosher salt head iceberg lettuce
Viewed: 29 - Published at: 9 years agoIngredients
- 6 fingerling potatoes or 2 yukon gold potatoes
- 2 cups about 10 ounces cooked and peeled small shrimp
- 1 1/2 cups finely chopped smoked salmon (10 ounces)
- 1 1/2 cups about 10 ounces crabmeat, picked through for shells and cartilage
- 4 hard-cooked eggs, finely chopped
- 2 shallots, finely chopped
- 2 anchovy fillets, finely chopped
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh chives
- 1/2 cup freshly squeezed lime juice
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- kosher salt & freshly ground black pepper
- 2 small head iceberg lettuce, cored, separated into leaves, washed, and patted dry
Method
- Preheat the oven to 400°F
- Roast the potatoes for 30 to 40 minutes, until fork tender.
- Let cool until you can handle them, then peel and cut into 1/2-inch dice.
- Combine the potatoes, shrimp, smoked salmon, crabmeat, eggs, shallots, anchovies, cilantro, and chives in a large bowl.
- In a small bowl, combine the lime juice, mayonnaise, and sour cream, stirring to blend well.
- Gently fold into the salad and season with salt and pepper to taste.
- Arrange the lettuce leaves on a platter and serve alongside the salad.
- Instruct your guests to roll up 2 tablespoons or so of salad in a lettuce leaf, like a spring roll, and eat.
