Yield: 6 servings
|3 pounds||Best salmon; (the tail-end is|
|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|
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.