"Rumbled" Smoked Salmon
Elsewhere in this collection of recipes
is one using cabbage and mashed potatoes in "Colcannon", which is known
as "Rumbledethumps" in the Scottish Borders.
Here is a variation on this
with added onions, smoked salmon and cream, to make it extra special.
Ingredients:
8 ounces (250g) cooked cabbage
1 pound (500g) cooked and mashed potatoes
1 small onion, finely chopped
6 ounces (185g) sliced smoked salmon
3 ounces (90g or ¾ stick) butter
3 fluid ounces (90ml or 6 tablespoons or half cup) soured cream
Salt and pepper to taste
Method:
Preheat the oven to 375F (190C or Gas Mark 5)
Grease a large baking tray.
Fry the finely chopped onion in butter in a pan until soft and golden (not burnt!).
Remove from the heat, add the cooked cabbage and mashed potatoes
Season with salt and pepper to taste and mash/mix well.
Shape into rounds about ¾ inch thick and to a size which suits you.
Place the rounds on the greased baking tray
Cook in the oven for 10/15 minutes (depending on size).
Allow to cool a little
Place a folded slice of smoked salmon on each round
Add a teaspoonful of soured cream on top.
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