Cullen Skink
A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock.
Cullen Skink
A traditional Scottish soup made from Finnan Haddie, bone-in cold smoked haddock.
Servings
2persons
Servings
2persons
Ingredients
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 to soften leeks.
  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