0 0
Cullen Skink

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
400 g Smoked haddock filets
1 pcs middle sized Red onion chopped
4 pcs middle sized Potatoes
500 ml Milk
20 g Butter
Parsley chopped
Salt
Black pepper

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cullen Skink

Cuisine:

Cullen Skink is a traditional Scottish dish originating from the city of Cullen on the north-east coast of Scotland. Basically, this is a creamy soup made from 3 basic ingredients - smoked haddock, onions and potatoes.

  • 30
  • Serves 4
  • Easy

Ingredients

Directions

Share

Cullen Skink is a traditional Scottish dish originating from the city of Cullen on the north-east coast of Scotland.

This dish is very widespread in the daily diet, especially across the northeast of Scotland. It can also be found frequently in restaurant menus, but also in historical and modern cookbooks.

Basically, this is a creamy soup made from 3 basic ingredients – smoked haddock, onions and potatoes. Since it is a widespread dish there is a whole range of different variations and ingredients used. Very often instead of the onion, the leek is used and instead of milk single cream is used. Sometimes mashed potatoes is added in order to make it creamy.

Let’s just mention how the basic ingredient the original version of this soup is Finnan Haddie or Finnan haddock – cold smoked haddock. No worries, any other kind of smoked haddock will give an excellent result.

Cullen Skink is served mainly with bread, as an appetizer before dinner.

You will not believe it, but there is also the Cullen Skink World Championships, which has been held each year, since 2012.

Steps

1
Done

Heat the butter (you can use oil but butter gives smoother effect) in a pot, add onion and fry 7-8 minutes until it gets transparent.

2
Done

In the same pot add water and potatoes and cook for 15 minutes, until potatoes are soft.

3
Done

In another pot, cook smoked haddock with milk and spices/parsley. Cook just for a few minutes – haddock doesn’t need much time cooking.

4
Done

Remove the fish and set aside to cool down. Flake fish into larger pieces, and remove all bones and skin.

5
Done

Add the milk, in which the fish is cooked, in the pot with potato and onion. Cook for a few more minutes until you get a creamy sauce. Towards the end add fish you have flaked before.

6
Done

Season with salt and black pepper to taste, but be careful with salt as smoked haddock is quite salty.

7
Done

Serve while is hot with crusty bread.

Ivan Majhen

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Buzara Mussels
previous
Buzara Mussels
Cock-a-leekie Soup
next
Cock-a-Leekie Soup
Buzara Mussels
previous
Buzara Mussels
Cock-a-leekie Soup
next
Cock-a-Leekie Soup

Add Your Comment