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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 analysis per serving (6 servings)
24 grams carbs; 239 milligrams cholesterol; 340 calories; 4 grams monosaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 4 grams fiber; 967 milligrams sodium; 34 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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 ½ -inch dice.
- Step 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.
- Step 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.
Private Notes