Traditional Cullen Skink

Traditional Cullen Skink

  • Serves: 4
  • Duration: 20 mins
  • Level: Easy

Our cullen skink recipe puts light and flaky fish front and centre. Its light creamy texture gives you a traditional Scottish cullen skink to be proud of.

Traditional Cullen Skink

INGREDIENTS

  • 2-3 Smoked Haddock Fillets
  • 50g butter
  • 1 large onion (chopped)
  • ½ a leek (white section only, chopped)
  • 700g potatoes (chopped)
  • 300ml milk
  • Small carton single cream

METHOD

  1. Melt the butter in a large pan and add the onion and leek, then add the potato taking care not to let it stick to the base of the pan.
  2. Add the milk and bring to the boil, reduce to a simmer and cook slowly.
  3. Separate the fish into chunks and add to the soup, simmer until cooked and add the cream to serve.
  4. Serve with crusty bread and butter.
Shop the ingredients...
  • Smoked Haddock Fillets

    Smoked Haddock Fillets, pack of 2, 180g

  • Wild Haddock Fillets, pack of 2, 180g per pack

TOTAL: £0

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For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.

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