Name: Scandinavian Seafood Salad
Ingredients: 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 and freshly ground black pepper; 2 small heads iceberg lettuce, cored, separated into leaves, washed, and patted dry

Editor's note: The recipe and introductory text below are from Marcus Samuelsson's book, Aquavit : And the New Scandinavian Cuisine Salads like this one are part of the Swedish smorgasbord enjoyed on special occasions such as New Year's.

Called skagen in Swedish, this salad is named for a Danish fishing village across the river from Sweden. It's a very traditional dish that appears on every smorgasbord table in the country. Here is our version, which includes smoked salmon, shrimp, and crabmeat. It makes a great lunch served with crusty French bread or whole-grain crispbread.

Recipe notes

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