| 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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