Cullen Skink

Our recipe for May is a very traditional Scottish fish soup, which has its origins in the small town of Cullen on the Moray coast, not far from here.  Made with smoked haddock, potato & cream, it’s delicious served with oatcakes or crusty bread.

  • 25g butter
  • 1 onion, finely chopped
  • 280g potatoes, peeled and chopped into small cubes
  • 250mls milk
  • 200g smoked haddock, skin & bones removed
  • 100mls fresh double cream
  • a few chives finely chopped, plus extra for garnish
  • salt & freshly ground black pepper

Follow these steps

  • Melt the butter in a large pan, add the chopped onion and cook gently for 5-10 minutes or until soft - take care not to brown the onion.
  • Add the cubed potatoes and continue to cook gently for a further 5-10 minutes.
  • Add the milk to the pan and bring to a gentle simmer - cover and leave to cook for 10 minutes.
  • Break the haddock into large pieces and place into the simmering liquid - cover and cook for further few minutes, until the haddock is just cooked through.
  • Finally, add the cream and chives to the pan and stir through - gently bring back to simmering point.
  • Check the seasoning before serving in warmed bowls with extra chives to finish, and oatcakes or bread on the side.
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