Teed Kettle or Salmon Hash

Scotland produces some of the finest salmon in the world. The Rivers Tay and Tweed are major salmon fisheries and salmon fishing has been a traditional pass-time for the aristocracy and commoners alike. In order to protect the dwindling fish stocks fish farms have been tends to be smoked, and thinly sliced, served as an entrée. Scotland also has a large sea fishing industry yielding cod, haddock, plaice, halibut, and whiting. . Fish is a staple and the city of Aberdeen has been known for its cured fish since the 13th Century.


  • 1kg fresh salmon, preferably from the tail end
  • 2 chopped shallots
  • Salt and pepper
  • Pinch of ground mace
  • 150 ml water
  • 150ml dry white wine
  • 250g chopped mushrooms
  • 1 tbsp chopped parsley


  • Put the fish in a pan, just covered with water and bring to the boil. Simmer gently for five minutes. Remove fish from the pan (keep the stock), remove skin and bone and cut the fish into 2 inch squares.
  • Season with salt, pepper and mace. Place in a clean dish with a quarter pint of the fish stock plus the wine and finely chopped shallot or chives. Cover the dish and simmer gently for about 20 minutes.
  • Heat up the butter and soften the mushrooms in it, drain and add to the salmon and heat together for another five minutes. Serve with chopped parsley.

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