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Seafood >  Scotland >  Tweed Kettle >

 

Tweed Kettle

Salmon Hash

• 2 LBS fresh salmon

• Water

• Salt & black pepper to taste

• 1 shallot, chopped

• 1 pinch ground mace

• 1/2 C dry white wine

• 2 TBS butter

• 1/2 C button mushrooms, chopped

• Fresh parsley, chopped

Place salmon in a large pan; barely cover with water. Slowly bring to a boil; simmer gently for about three minutes. Remove salmon from the pan; reserve broth. Skin salmon and remove bones. Cut salmon into cubes. Return cubed salmon to reserved broth in large pan; season with salt and black pepper to taste. Add ground mace and chopped shallot. Stir in wine. Bring mixture to a boil; cover and simmer for about fifteen minutes. In another pan, sauté mushrooms in butter until soft. Add to salmon and broth mixture. Simmer for another five minutes; garnish with chopped parsley and serve.

 

Note: Recipe named after the River Tweed near Tweedsmuir in the Scottish Borders region, famous for its salmon. Tweed Kettle was highly popular in 19th-century Edinburgh.

 

Related Links:

• Food Fare Culinary Collection: Scottish Vivers

• Global Seafood Cookbook

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