Tweed Kettle

• fresh salmon
• shallot or chives
• parsley
• salt
• pepper
• mace

Cut a pound of fresh salmon, freed from skin and bone, into one-inch cubes. Season with salt, pepper and a tiny pinch of mace, and place in a fish-kettle or saucepan with a minced shallot or a tablespoonful of chopped chives. Add half a cup of water and a quarter cup of wine vinegar or white wine, bring to the boil and simmer very gently for about thirty-five minutes. Add a tablespoonful of cho