Scandinavian Seafood Salad Recipes

Steps:

• 1. Preheat the oven to 400°F.
• 2. 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.
• 3. 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.
• 4. 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.

Steps:

• Whisk mayonnaise, chopped dill, Dijon mustard, and lemon juice in medium bowl. Add shrimp, cucumber, and cornichons and toss to coat. Season generously with salt and pepper.
• Nestle 2 lettuce leaves on each of 4 plates. Mound shrimp salad in leaves, dividing equally, and serve.

Steps:

• 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.
• 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.
• 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.

Steps:

• 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.

Steps:

• Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.
• Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.