---
title: "Tweed Kettle · Rampant Scotland"
description: "Traditional Scottish Recipes - Tweed Kettle This is sometimes called Salmon Hash and was popular in Edinburgh in the 19th century. Ingredients: 2lbs fresh salmo"
canonical: "https://rampant-scotland.pages.dev/recipes/blrecipe_kettle.htm"
last-updated: "2026-11-09"
date-basis: "git-content-change"
---

# Tweed Kettle · Rampant Scotland

Recipes

# Tweed Kettle

[Original page](https://web.archive.org/web/20250216220852/http://www.rampantscotland.com/recipes/blrecipe_kettle.htm)

*Traditional Scottish Recipes*
 *- Tweed Kettle*

*This is sometimes called Salmon Hash and was popular in Edinburgh in the 19th century.*

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## Ingredients

- 2lbs fresh salmon, preferably from the tail end
- 2 chopped shallots or 1 tablespoon of chopped chives
- Salt, pepper, pinch of ground mace
- Quarter pint water
- Quarter pint (150ml) dry white wine
- 4 Ounces chopped mushrooms
- 1 tablespoon chopped parsley

## Method

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 and put into 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.

## Source

From Rampant Scotland, restored from the page as it stood on 16 February 2025. [Original page](https://web.archive.org/web/20250216220852/http://www.rampantscotland.com/recipes/blrecipe_kettle.htm).

Links to pages not yet restored here lead to the original page or elsewhere on the web.