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Tweed Kettle
ingredients:
2lbs fresh salmon, preferably from the tail end
2 chopped shallots or 1 tablespoon of chopped chives
Salt, pepper, pinch of ground mace
Quarter pint water
Quarter pint (150ml) dry white wine
4 Ounces chopped mushrooms
1 tablespoon chopped parsley
method:

Put the fish in a pan, just covered with water and bring to the boil. Simmer gently for five minutes. Remove fish from the pan (keep the stock), remove skin and bone and cut the fish into 2 inch squares. Season with salt, pepper and mace and put into a clean dish with a quarter pint of the fish stock plus the wine and finely chopped shallot or chives. Cover the dish and simmer gently for about 20 minutes.

Heat up the butter and soften the mushrooms in it, drain and add to the salmon and heat together for another five minutes. Serve with chopped parsley.

observations:
This is sometimes called Salmon Hash and was popular in Edinburgh in the 19th century.
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