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Cullen Skink (Hearty Scottish Soup)
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Cullen Skink (Hearty Scottish Soup)

Cullen Skink (Hearty Scottish Soup)

Serves 6 - Cullen is a small town in Scotland and home to this delicious fish chowder. But it’s traditionally made with smoked haddock that I couldn’t find, so I used smoked salmon, and it was fricking delicious. Try it mate, I think you’ll love it. The recipe was donated by a proper British person, Kate (my assistant Georgie’s Mum), who lives over the pond in the smallest city in England, called Wells.

Ingredients

  • 2 1/2 cups milk
  • 1 small bunch parsley
  • 1 bay leaf
  • 1 lb smoked salmon (or smoked haddock)
  • 1/2 stick/55g butter
  • 1 medium yellow onion, cut into a medium dice
  • 1 large leek, cleaned, sliced lengthwise and chopped into half rounds
  • 1 cup mashed potatoes
  • Kosher salt & fresh ground pepper to taste
  • 1/3 cup bacon, cooked/crispy/crumbled

Directions

  1. Put the milk, half a dozen parsley stems and bay leaf into a small pot and simmer about 5 minutes
  2. While it cools, put 1 tablespoon each butter & olive oil in a small pot and with the onion & leek – cook about 5 minutes until nicely softened
  3. Break up salmon, add to milk and continue to simmer about 5 more minutes – then strain and add milk and salmon to the onions & leaks
  4. Carefully stir in mashed potatoes – you don’t want to break up the salmon too much
  5. Add salt and pepper as needed and serve topped with bacon & chopped parsley
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