Cook eggs in boiling water for nine minutes until hard, cool, peel and chop. Finely shred eel fillets with hands. Cut pickled gherkins into small cubes. Chop dill.
Gently mix pickled cucumbers, eggs, eel meat, capers, dill and lime juice, seasoning with pepper.
Arrange lettuce on a large platter. Cut limes into thin slices and garnish the lettuce with them.
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