Cullen Skink

Cullen Skink
Print Recipe
A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock.
Servings
2 persons
Servings
2 persons
Cullen Skink
Print Recipe
A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock.
Servings
2 persons
Servings
2 persons
Ingredients
Servings: persons
Instructions
  1. Poach Finnan haddie in the milk until lightly cooked. Flake onto a plate and reserve, discarding skin and bones.
  2. Heat oil and butter in pan and cook leeks until soft.
  3. Add potatoes and water. Bring to boil.
  4. Reduce heat and simmer, lid on, 10-15 minutes until potatoes are soft.
  5. Add infused milk from the fish along with the flaked haddock and heat through.
  6. 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.
  7. Ladle into heated bowls, adding the spoonful of fish mix and finish with cream and herbs.
Recipe Notes

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/

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