Recipe by Mille®
The Tweed is just one of the great salmon rivers of Scotland. This method of preparing salmon comes from Edinburgh, where it is served with 'bashed neeps' or 'tatties'.
- 2 lbs fresh salmon
- bottled water
- freshly ground black pepper
- 1 shallot, chopped
- 1 pinch ground mace
- 5 fluid ounces dry white wine
- 1 ounce butter
- 4 ounces mushrooms, chopped
- freshly chopped parsley
Directions See How It's Made
- Place the fish in a large pan or fish kettle and barely cover with water.
- Slowly bring to the boil and simmer very gently for about 3 minutes.
- Remove the salmon from the pan, skin and remove all the bones- cut the fish into small cubes and set aside.
- Return the skin and bones to the cooking liquid, bring to the boil and simmer for 15 minutes- strain and pour off 5 fl.
- of the liquid into a clean pan.
- Add the fish, seasoning, shallots, mace and white wine; cover and simmer gently for 10 minutes.
- Meanwhile, melt the butter in a saucepan and gently sauté the chopped mushrooms.
- Drain and add to the salmon and continue to cook for 5 minutes.
- Garnish with parsley and serve with mashed potatoes and/or swedes (rutabagas).