Marrow Stuffed with Salmon

Name: Marrow Stuffed with Salmon
Cuisine: Hungary
Ingredients: 1 tbsp sour cream; 1 tbsp chopped dill; 25g/1oz butter; 1 medium-sized marrow; salt and freshly ground pepper; 225g/8oz salmon; 55g/2oz cooked rice; 1 tbsp chopped pickled cucumber

Preparation info

Difficulty
Easy

Appears in

Two Fat Ladies

By Jennifer Paterson and Clarissa Dickson Wright

Published 1998

About

This dish was inspired by a letter from my Hungarian barrister friend John Zeigler who wrote to admonish me on my misrepresentation of Rigo Jancsi chocolate slices. In the letter he referred to a Hungarian way of serving marrow with salmon. This isn’t it but it is a fun dish all the same.

Ingredients

225g/8oz salmon
salt and freshly ground pepper
55

Europe
Hungary
Fish course
Pescatarian
Gluten-free
Spicy
Eastern Europe

Method

In a frying pan briefly sauté the salmon until you can flake it. Season well. Mix the salmon with the other ingredients. Cut a cap from the broad end of the marrow and hollow out, removing the seeds and some flesh. Rub the inside of the marrow with pepper. Fill with the filling. Replace the cap and secure with some tin foil. Place in a baking dish, brush with butter, cover with foil and