Tweed kettle, also known as salmon hash, refers to a poached salmon that is typically served doused in a flavorful fish broth and accompanied with either potatoes or mushrooms, while the fish itself is simmered with fresh herbs and spring onions, or syboes, as the Scots call them.

In the 19th century, this Scottish classic was one of the most popular dishes that was frequently served in the ale houses of old Edinburgh. Its name is derived from the River Tweed—one of Scotland's greatest salmon rivers—and the traditional method of preparation; poaching the whole salmon in a fish kettle.