Kylemore Abbey, Connemara, County Galway, Connacht, Republic of Ireland
Kylemore Abbey, Connemara,
County Galway, Connacht,
Republic of Ireland
Photographic Print

Cook, Gary
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La Belle Cuisine - More Appetizer Recipes

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Emeril's Caramelized Salmon
in New Potatoes



 SeaBear Smokehouse

"Salmon are like men: Too soft a life is not good for them."
~ James de Coquet

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Leaping Salmon in the Ballysadare River in Ireland
Leaping Salmon in the Ballysadare River in Ireland
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Nicklen, Paul
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Emeril's Caramelized Salmon
In New Potatoes

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
of the salt. Bring to a boil, reduce the heat to medium-heat, and cook
until fork-tender, 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 knife
or a small spoon, scoop out about three-quarters of the flesh of each
potato from 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 tea-
spoon of the black pepper and the sugar. Heat a medium-size nonstick
skillet over medium-high 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 to room
temperature, then 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
pepper. Add the flaked fish and stir to mix.
5. Sprinkle the potato shells with the remaining 1/4 teaspoon salt and
1/8 teaspoon pepper. Spoon the mixture into the shells and serve
at room temperature.

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