POTATO CRUSTED SALMON
McGuire's Irish Pub Recipe
1 (8-10 lb.) salmon , filleted into 2 sides with no bones
kosher salt, pepper, chopped dill
24 red potatoes
Sprinkle salt, pepper, and dill on salmon filets. Slice red potatoes on a mandoline 1/8 inch thick. Layer sliced potatoes on salmon to resemble fish scales. Preheat skillet with olive oil. Brown salmon skin side down in olive oil, turn and cook until done. Serve with Bushmills Black Mustard Sauce (see below).
Bushmills Black Mustard Sauce:
1 cup mayonnaise
1 cup sour cream
1 1/2 tablespoons black mustard
1/2 tablespoon horseradish
2 tablespoons chopped dill
1/4 teaspoon worcestershire sauce
1/4 teaspoon lemon juice
1 tablespoons Bushmills whiskey
Mix all ingredients together. Pour over salmon.