Cullen Skink

Cullen Skink

Nothing sings of Burns Night better than this delectable, traditional and moreish, Scottish smoked fish dish that originally hales from the Moray seaside village of Cullen. Thick, creamy and packed with flavour, it’s a hearty and wholesome start to your celebrations, especially with icy temperatures and wintry conditions to contend with.  As the dish only contains potatoes for thickening, it’s a great gluten-free option too.


  • Time 40minutes
  • Serves 4
  • Difficulty Average


1 large brown onion (finely chopped)

1.25 litres full fat milk

800g floury potatoes e.g. Maris Piper (diced)

 500g skinless, natural, smoked Scottish haddock.

 2 tbsp fresh flat-leaf parsley

Season to taste with sea salt and freshly ground black pepper.

A few drops of chilli oil (optional)

50g salted butter


  1. Melt the butter in a heavy-based pan, and sauté the onions on low heat to avoid burning.
  2.  Pour in the milk, simmer, and let the onions infuse for 5-6 mins.
  3. Add the potatoes, increase the heat, and bring to a boil.
  4. Simmer for 15-20 mins until the potatoes are tender, stirring gently to thicken the soup.
  5.  Introduce chunks of smoked haddock, and simmer for an additional 4-5 mins until cooked and flaky.
  6. Taste and season with sea salt and black pepper.
  7.  Adjust the soup's consistency by breaking up more potatoes if needed.
  8. Add chopped fresh parsley, taste again, and serve piping hot with crusty sourdough bread.
  9.  Spice it up with chilli if you're feeling bold!

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