Recipe for Tweed Kettle 
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Yield:
6 servings
Ingredients:
Amount Ingredient
3 lb Best salmon, (the tail-end is best)
2 x Chopped shallots or
2 tbl Chopped chives
Salt and freshly ground pepper
1/2 pt Water from salmon
1/2 pt White wine
1 pch Ground mace
Instructions:
Instructions: Put salmon in a kettle (saucepan); cover with water.

Bring to boil, simmer 5 minutes only.

Remove from water; reserve 1 cup as stock.

Remove skin and bones from salmon.

Cut into cubes about 2" across.

Season with salt, pepper, mace.

Return to saucepan with 1 cup of reserved water, wine and chives.

Cover, simmer very slowly for about 25 minutes.

Add chopped parsley before serving either hot or cold.

NOTES : Also known as Salmon Hash, this was a specialty of 19th century Edinburgh.

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