Scottish Tweed Kettle

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Salt the salmon steaks and set them aside.
  • Put half of the potatoes in the bottom of a heavy saucepan, cover with the sliced onion and top with the other half of potatoes. Cover the potatoes with boiling water and add one teaspoon of salt.
  • Bring the pan to a boil, cover and cook for 30 minutes. Five minutes before the cooking time is done, lay the salmon steaks on top of the potatoes and add salt and pepper to taste.
  • Return the soup to a boil and cover. The fish will cook thru in 5 minutes. Stir in the chives.
  • To make the butter sauce, melt the butter in a pan and stir in the vinegar and hardboiled chopped eggs.
  • Ladle the soup into bowls and serve with the butter sauce.
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