"Rumbled" Smoked Salmon (Scottish)
from http://www.rampantscotland.com

Although it originated in Ireland, a popular Scottish dish using cabbage and mashed potatoes is "Colcannon" also known as Rumbledethumps in the Scottish Borders. Here is a variation on this with onions, smoked salmon and sour cream added, to make it extra special.

FG: This was very good. We made it with salmon that we smoked ourselves.

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 ¾ 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 ¾ 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.