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River Tweed


Tweed Kettle

The Tweed is just one of the great salmon rivers of Scotland. This method of preparing salmon comes from Edinburgh, where it is served with 'bashed neeps' or 'tatties'.

Serves 6

Fresh salmon - 900g (2 lb)
Salt and freshly ground black pepper
Shallots - 2, chopped
Ground mace - pinch
Dry white wine - 150 ml (¼ pint)
Butter - 25g (1 oz)
Mushrooms - 100g (4 oz), chopped
Freshly chopped parsley


Place the fish in a large pan or fish kettle and barely cover with water. Slowly bring to the boil and simmer very gently for about 3 minutes.

Remove the salmon from the pan, skin and take out all the bones. Cut the fish into small cubes and set aside.

Return the skin and bones to the cooking liquid, bring to the boil and simmer for 15 minutes. Strain and pour off 150 ml (¼ pint) into a clean pan.

Add the fish, seasoning, shallots, mace and white wine. Cover and simmer gently for 10 minutes.

Meanwhile, melt the butter in a saucepan and gently saute the chopped mushrooms. Drain and add to the salmon and continue to cook for 5 minutes.

Garnish with parsley and serve with mashed swede or potatoes.

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