Cullen skink is like the Scottish version of clam chowder. It is made with smoked haddock, potatoes and onions.
An authentic Cullen skink will use finnan haddie, but any smoked haddock will do . This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland, and often is found on a Robert Burns Supper menu.
Comforting Cullen Skink
- 4 fillets smoked haddock cut or torn into small pieces
- 1 small onion finely chopped
- 7 cups mik skim will have lower fat content
- 4 tbsp. whipping cream or non fat plain greek yoghurt
- 1 tbsp. butter or oil
- 2 tsp. cornstarch
- 4 medium potatoes peeled, partly boiled and diced
- 4 tbsp. fresh chives chopped for garnish
- Melt the butter in a large saucepan, add the onion and smoked haddock and simmer for 2 minutes.
- Add the potatoes and milk, and bring to a boil.
- Mix the cornstarch with the dairy product and add to the pot.
- Cook for 2 or 3 minutes until thoroughly combined and heated through.
- Garnish with the chives and serve.