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  • Recipe

    Bertha Niven

    Traditional Cullen Skink


    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.

    • Serves 4
    • Preparation time 10 mins
    • Cooking time 20 mins
  • 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.