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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.
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- Serves 4
- Preparation time 10 mins
- Cooking time 20 mins
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- 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
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- 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.
- Add the milk and bring to the boil, reduce to a simmer and cook slowly.
- Separate the fish into chunks and add to the soup, simmer until cooked and add the cream to serve.
- Serve with crusty bread and butter.
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