Tweed Kettle - Salmon Hash

Name: Tweed Kettle - Salmon Hash
Ingredients: 2 lbs (.9 kg). fresh salmon, tail end is best; 2 shallots, finely chopped; 1 tbsp (15 ml) chopped chives; salt and pepper, to taste; pinch of ground mace; 1/2 cup (125 ml) fresh cool water; 1/2 cup (125 ml) dry white wine; 4 oz (112 grm). white mushrooms, chopped; 1 tbsp (15 ml) parsley, chopped

9 ingredients

7 steps

Ingredients

2 lbs (.9 kg). fresh salmon, tail end is best
2 shallots, finely chopped
1 tbsp (15 ml) chopped chives
salt and pepper, to taste
pinch of ground mace
1/2 cup (125 ml) fresh cool water
1/2 cup (125 ml) dry white wine
4 oz (112 grm). white mushrooms, chopped
1 tbsp (15 ml) parsley, chopped

Directions

1

Put the fish into a pan, barely cover with water, bring to the boil, and simmer gently for 5 minutes.
2

Take from the pan, but save the stock, discard all the skin and bones and cut the fish into 2 inch cubes.
3

Season the fish cubes with salt, pepper, and mace and put into a clean (deep skillet) dish with 1 cup (225 ml) fish stock and the wine and finely chopped shallots.
4

Cover and simmer gently for about 20 minutes.
5

Meanwhile heat up your butter and just soften the mushrooms in it, do not let those mushrooms loose their nice white color, just heat them.
6

Drain the mushrooms and add to the salmon, letting them heat up for a further 5 minutes.
7

Serve with a bit of chopped parsley.