| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scottish | Scottish | 6 | servings | |
INGREDIENTS
| 3 | lb | Best salmon; (the tail-end is |
| ; best) | ||
| 2 | Chopped shallots or | |
| 2 | tb | Chopped chives |
| Salt and freshly ground pepper | ||
| 1/2 | pt | Water from salmon |
| 1/2 | pt | White wine |
| 1 | pn | Ground mace |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
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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