Tweed kettle
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Best salmon; (the tail-end is |
| ; best) | ||
| 2 | Chopped shallots or | |
| 2 | tablespoons | Chopped chives |
| Salt and freshly ground pepper | ||
| ½ | pint | Water from salmon |
| ½ | pint | White wine |
| 1 | pinch | Ground mace |
| 2 | tablespoons | Chopped parsley |
Directions
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.