Cullen Skink: A Creamy Scottish Starter
Cullen Skink, a creamy smoked haddock soup, is a true taste of Scotland’s north-east coast. This recipe serves as a delightful starter, offering a comforting warmth and a delicate smoky flavour.
Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4 (as a starter)
Ingredients:
- 2 large smoked haddock fillets (about 250g), skin removed and bones discarded
- 50g butter
- 1 large onion, finely chopped
- 2 medium potatoes, peeled and diced into 1cm cubes
- 1 litre good quality fish stock (homemade is best, but shop-bought will do)
- 200ml double cream
- 2 tablespoons finely chopped fresh chives
- Salt and freshly ground white pepper to taste
Instructions for cooking Cullen Skink
1. Preparing the haddock: Gently flake the smoked haddock fillets into bite-sized pieces. Set aside. The aim is to retain the lovely texture of the fish; avoid over-shredding.
2. Building the flavour base: Melt the butter in a large saucepan over a medium heat. Add the finely chopped onion and cook gently for around 5-7 minutes, until softened and translucent. Take your time here; allowing the onion to cook slowly develops a sweeter flavour.
3. Adding the potatoes: Add the diced potatoes to the saucepan and cook for another 5 minutes, stirring occasionally, until they begin to soften slightly. This allows the potatoes to absorb the flavour of the butter and onion.
4. Introducing the stock: Pour in the fish stock, ensuring it completely covers the potatoes and onions. Bring the mixture to a simmer, then reduce the heat and cook gently for around 15 minutes, or until the potatoes are tender.
5. The smooth finish: Using an immersion blender (or carefully transferring the soup to a regular blender), blend the soup until it’s smooth and creamy. Be cautious when using a regular blender, allowing the steam to escape before removing the lid.
6. Gently incorporating the haddock: Gently stir in the flaked smoked haddock, ensuring it’s heated through but not overcooked. Overcooking will make the haddock dry and rubbery.
7. Creamy delight: Stir in the double cream, season generously with salt and freshly ground white pepper to taste. The cream adds both richness and a lovely mouthfeel.
8. Finishing touch: Ladle the Cullen Skink into warmed bowls, garnish with the chopped fresh chives, and serve immediately. A swirl of extra cream on top adds an elegant touch.
Enjoy your authentic and delicious Cullen Skink starter! The subtle smokiness of the haddock paired with the creamy texture and delicate flavour of the potatoes make this a truly unforgettable dish. Consider serving with crusty bread for dipping, enhancing the overall experience.