6 Fingerling Potatoes
2 C. (about 10 oz.) cooked and peeled Shrimp, chopped to bite-sized if necessary
1 1/2 C. Smoked Salmon (about 10 oz.), finely chopped
1 1/2 C. (about 10 oz.) Crabmeat
4 hard-boiled Eggs, finely chopped
2 Shallots, finely chopped
2 Anchovy fillets, finely chopped
1 T. fresh Cilantro, finely chopped
1 T. fresh Green Onions, finely chopped
1/2 C. freshly squeezed Lime Juice
3 T. Mayonnaise
2 T. Sour Cream
Kosher salt and freshly ground black pepper
Lettuce to serve
Preheat the oven to 400 degrees. Boil the potatoes 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 green onions 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.
Serve with lettuce leaves on a platter and instruct guests to roll up 2 tablespoons or so of salad in a lettuce leaf, like a spring roll, and eat.