According to the book, this soup is named from a classic fish soup made with salmon. The "Tweed Kettle" takes its name from Scotland's most famous sporting river.
Not gonna lie - this is a weird one. If you're looking for something different, this is it. But I wouldn't say we loved it....
Serves 4 (but I halved the recipe when I made it):
Ingredients:
4-6 salmon steaks (about 4 oz each)
1.5 lbs potatoes, diced
1 cup chopped leeks (although could also sub an onion if you like onions)
2 tablespoons chopped chives
Salt and ground black pepper
For the butter sauce:
¾ cup butter
1 tbsp vinegar
2 hard-boiled eggs, freshly chopped
Steps:
1. Wipe over the salmon steaks, salt them lightly, and set them aside
2. Place half the potatoes in the bottom of a heavy saucepan, cover with the chopped leeks, top with the remaining potatoes. Pour in enough boiling water to cover the potatoes completely – about 2 quarts – add 1 teaspoon of salt.
3. Bring the pan to a boil, cover tightly, and simmer for 30 minutes. (Alternatively, the recipe said you could also use a casserole dish and cook the potato mixture in the oven at 350 degrees F. You may need to add a little more boiling water though.)
4. Five minutes before the end of the cooking time, lay the salmon steaks on top of the potatoes and season with generous amounts of pepper.
5. Return the broth to a boil and cover. The fish will take no longer than 5 minutes to cook. Stir in the chopped chives.
6. To make the butter sauce, melt the butter in a small pan, whisk in the vinegar, and stir in the chopped hard-boiled eggs.
7. Ladle the potatoes, leeks, and salmon steaks into warm serving bowls and hand round the egg - butter sauce separately.
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