Marrow Stuffed with Salmon

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.


  • 225g/8oz salmon
  • salt and freshly ground pepper
  • 55g/2oz cooked rice
  • 1 tbsp chopped pickled cucumber
  • 1 tbsp sour cream
  • 1 tbsp chopped dill
  • 1 medium-sized marrow
  • 25g/1oz butter


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 bake in a preheated oven at 180°C/350°F/Gas 4 for 1-1½ hours.