Tweed Kettle - Salmon Hash

1. 1

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

2. 2

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

3. 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. 4

   Cover and simmer gently for about 20 minutes.

5. 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. 6

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

7. 7

   Serve with a bit of chopped parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.