Kylemore Abbey, Connemara,
County Galway, Connacht,
Republic of Ireland
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Leaping Salmon in the Ballysadare River in Ireland
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Emeril's Caramelized Salmon
Recipe courtesy of
Good Morning America
Recipe copyright ©1999 by Emeril Lagasse
Serves: 24 hors d'oeuvres
24 very small new potatoes (about 3 pounds)
1 stick melted butter (add more if needed)
2 teaspoons salt
One 8-ounce fresh salmon fillet
3/4 teaspoon freshly ground black pepper
1 teaspoon sugar
3 tablespoons minced red onion
1 tablespoon chopped fresh chervil leaves
3 tablespoons mayonnaise
1. Put the potatoes in a large pot and add water to cover and 1 teaspoon
the salt. Bring to a boil, reduce the heat to medium-heat, and cook
about 12 minutes. Remove from the heat, drain
and let cool
to room temperature.
2. Trim about 1/4 inch off each end of the potatoes. Using a paring
or a small spoon, scoop out about three-quarters of the flesh of each
one end and reserve in a bowl. Place the potato shells on
a parchment paper-lined baking
sheet or work surface.
3. Season the salmon on the flesh side with 1/4 tsp of the salt, 1/8
of the black pepper and the sugar. Heat a medium-size nonstick
heat. Place the salmon flesh-side down in the
hot skillet and cook for 3 minutes, then
flip it over and cook on the
other side for 2
minutes. Remove from the heat and let cool
flake the salmon with a fork.
4. With a fork, mash the reserved potato flesh. Add the onion, chervil,
mayonnaise, 1/2 tsp of the salt and the remaining 1/2 tsp black
Add the flaked
fish and stir to mix.
5. Sprinkle the potato shells with the remaining 1/4 teaspoon salt and
teaspoon pepper. Spoon the mixture into the shells and serve
at room temperature.
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