Title: Tweed Kettle Www.backhaul.netok/scotfish.htm
Categories: British Fish Salmon
Yield: 4 Servings

3	lb	Best salmon (the tail-end is
		Best)
		Water
		Salt and freshly ground
		Pepper
1	pn	Ground mace
2	tb	Chopped chives or shallots
1	c	White wine
2	tb	Chopped parsley

Put salmon in a kettle (saucepan); cover with water. Bring to boil, simmer 5 min only.

Remove from water; reserve 1 cup as stock.

Remove skin and bones from salmon. Cut into 2" cubes. Season with salt, pepper, mace.

Return to saucepan with 1 c reserved water, wine, and chives. Cover, simmer very slowly for about 25 minutes. Add chopped parsley before serving either hot or cold.

From: Michael Loo Date: 28 Apr 98

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