Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 3 pounds | Best salmon; (the tail-end is |
| \N \N | ; best) |
| 2 \N | Chopped shallots or |
| 2 tablespoons | Chopped chives |
| \N \N | Salt and freshly ground pepper |
| ½ pint | Water from salmon |
| ½ pint | White wine |
| 1 pinch | Ground mace |
| 2 tablespoons | Chopped parsley |
Put salmon in a kettle (saucepan); cover with water.
Bring to boil, simmer 5 minutes only.
Remove from water; reserve 1 cup as stock.
Remove skin and bones from salmon.
Cut into cubes about 2" across. Season with salt, pepper, mace. Return to saucepan with 1 cup of reserved water, wine and chives.
Cover, simmer very slowly for about 25 minutes.
Add chopped parsley before serving either hot or cold.
Converted by MC_Buster.
NOTES : Also known as Salmon Hash, this was a specialty of 19th century Edinburgh.
Converted by MM_Buster v2.0l.