Traditional Scottish Recipes
- "Rumbled" Smoked Salmon

Elsewhere in this collection of recipes is one using cabbage and mashed potatoes for "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.

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 stick) butter
3 fluid ounces (90ml or 6 tablespoons or half cup) soured cream
Salt and pepper to taste


Preheat the oven to 375F (190C or Gas Mark 5) and grease a large baking tray.

Fry the finely chopped onion in butter in a pan until soft and golden (but 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 inch thick and to a size which suits you. Place the rounds on the greased baking tray and cook for 10/15 minutes (depending on size). Allow to cool a little and place a folded slice of smoked salmon on each round with a teaspoonful of soured cream on top.

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