- 1 large fillet smoked undyed Finnan haddie ours is from HS Murray Inverkeithing
- 15 mls Scottish rapeseed oil
- A knob of chive butter
- 1 Musselburgh leek peeled and finely chopped
- 3 medium potatoes peeled and diced ( Arran Victory are lovely for this)
- 300 ml water
- 450 mls whole milk
- Freshly milled pepper
- 150-200 mls double cream
- Poach Finnan haddie in the milk until lightly cooked. Flake onto a plate and reserve, discarding skin and bones.
- Heat oil and butter in pan and cook leeks until soft.
- Add potatoes and water. Bring to boil.
- Reduce heat and simmer, lid on, 10-15 minutes until potatoes are soft.
- Add infused milk from the fish along with the flaked haddock and heat through.
- For a smooth soup, lift out some of the mix with a slotted spoon and set aside for garnish. Blitz the remainder in pan and adjust thickness if wished by adding a little more milk. Taste and season – usually no added salt required.
- Ladle into heated bowls, adding the spoonful of fish mix and finish with cream and herbs.
Serves 2-3 with rustic bread or bannocks
Producer: HS Murray for your Finnan haddie https://scottishfoodguide.com/places/united-kingdom/fife/inverkeithing/slowfood/traditional-finnan-haddie/
Both Supernature in Lothians & Summer Harvest in Perthshire produce fabulous local rapeseed oils.
Musselburgh leek is also on Slow Food Ark of Taste https://scottishfoodguide.com/places/united-kingdom/fife/aberdour/slowfood/musselburgh-leek/