Tweed kettle

Yield: 6 servings

Measure 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

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.

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