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| Rumbled Smoked Salmon |
| ingredients: |
8
ounces (250g) cooked cabbage
1 pound (500g) cooked and mashed
potatoes
1 small onion, finely chopped
6 ounces (185g) sliced smoked
salmon
3 ounces (90g or ¾ stick)
butter
3 fluid ounces (90ml or 6 tablespoons
or half cup) soured cream
Salt and pepper to taste |
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| method: |
Preheat the oven to 375F (190C
or Gas Mark 5) and grease a
large baking tray.
Fry the finely chopped onion
in butter in a pan until soft
and golden (but not burnt).
Remove from the heat, add the
cooked cabbage and mashed potatoes,
season with salt and pepper
to taste and mash/mix well.
Shape into rounds about ¾
inch thick and to a size which
suits you. Place the rounds
on the greased baking tray and
cook for 10/15 minutes (depending
on size). Allow to cool a little
and place a folded slice of
smoked salmon on each round
with a teaspoonful of soured
cream on top. |
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| Elsewhere
in this collection of recipes is one
using cabbage and mashed potatoes for
"Colcannon" which is known
as Rumbledethumps in the Scottish Borders.
Here is a variation on this with added
onions, smoked salmon and cream, to
make it extra special. |
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