Cullen Skink
A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock.
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Cullen Skink
A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock.
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| Servings |
| 2persons |
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Ingredients
- 1 large fillet smoked undyed Finnan haddieours is from HS Murray Inverkeithing
- 15mls Summer Harvest Rapeseed Oil
- A knob of chive butter
- 1 Musselburgh leekpeeled and finely chopped
- 3 medium potatoespeeled and diced ( Arran Victory are lovely for this)
- 300ml water
- 450mls whole milk
- Freshly milled pepper
- Parsley/dill
- 150-200mls double cream
Instructions
- 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.
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/
Musselburgh leek is also on Slow Food Ark of Taste https://scottishfoodguide.com/places/united-kingdom/fife/aberdour/slowfood/musselburgh-leek/