Tweed kettle

Tweed kettle

This dish is sometimes called salmon hash and was popular in Edinburgh in the nineteenth century.

By
From
Cooking from memory
Serves
6-8
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1kg salmon, preferably from tail end
1 teaspoon salt
1/4 teaspoon ground white pepper
pinch ground nutmeg
150g dry white wine
2 sprigs onions
or 1 tablespoon chives, finely chopped
1 tablespoon parsley, finely chopped

Method

  1. Place the salmon in a saucepan, cover it with water and bring to the boil. Simmer gently on a low heat for 5 minutes, then remove the salmon, reserving the stock. Remove the skin and bones and cut the fish into 5 cm squares. Season with salt, pepper and nutmeg and place in a saucepan with the wine and spring onions and 150 ml of the stock. Cover and simmer on a low heat for about 20 minutes. Serve hot or cold, and garnish with chopped parsley.
Tags:
Jewish
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