|Sat Fat 6.7g||22.3|
Cullen skink is a wonderfully flavoursome thick soup made up of potatoes, onions and smoked haddock. The traditional Cullen skink recipe originates from Scotland and is named after a coastal town in the region of Moray hence the rich, warming nature of the dish. Follow our easy method below.
Cook the smooth potatoes in a pan of lightly salted boiling water for 20 minutes or until tender, drain and set aside.
Meanwhile melt the butter in a large pan and gently fry the onion until soft.
Add the fish and the water to the pan and simmer gently for 8-10 minutes.
Using a slotted spoon remove the fish (reserving the cooking liquor), break into large chunks, discarding any bones and keep warm.
Mash the potatoes then whisk into the reserved cooking liquor and gradually add the milk.
Return to the boil, reduce the heat and simmer for 3-4 minutes to heat through.
Stir in the fish and the cream, season to taste and serve immediately, garnished with chives.
Explore more winter recipes.
450g (1lb) smooth potatoes, peeled and cut into chunks
25g (1oz) Butter
1 Onion, finely chopped
450g (1lb) Undyed smoked haddock, skinned
300ml (½pt) Boiling water
425ml (1pt) Milk
3 tbsp Double cream
Salt & freshly ground pepper
Fresh chives to serve
"I’m so excited to share this recipe with you, it’s such a winner! It’s so quick to throw together and so satisfying. I love using potatoes instead of noodles, it’s a really fun twist on the dish and a nice new way to use a simple ingredient. The flavours in this are so great too – the mix of sesame, ginger, chilli and coriander with spring onions, peppers, kale and mushrooms is just so delicious. Can’t wait to hear what you all think!"
Look at this Poached salmon & potato salad with creme fraiche. It is a great healthy recipe. It is a good source of Omega-3 fats and high in fibre!
These punchy potatoes coupled with a moist tenderloin are great for a quick midweek roast, or even a centre piece at a dinner party to share.
“This is the good King Edward’s twist on the Greek filo pastry pie Spanakopita. I love a playful recipe, my pie is nestled into the potato and I serve it in a pie dish but there is no pastry in sight. Bags of spinach vary greatly in size so any that you have leftover you could serve as a side salad or wilt with some garlic to serve with the pies.”
This campaign was originally produced in the framework of a programme co-financed by the European Union