There are few foods more satisfying, more Scottish, more brilliantly named, than Cullen skink. Tasty smoked fish, fresh crispy leeks, soft potatoes and lots of cream make it the perfect comfort food on cold winter days. So if you’re feeling patriotic in the run up to St Andrews’ Day, why not give this recipe a whirl – it’ll keep you going as the temperatures drop and is almost a meal in itself if guests pop round for a visit.
1 onion, finely chopped
1 leek, sliced
450g of potatoes, peeled and diced
450g of smoked white fish
1l of full cream milk
3 tablespoons of double cream
1 tablespoon of rapeseed oil (we recommend Black & Gold)
Salt and pepper
Fresh chives and parsley, chopped
- Soften the onion and leek in the rapeseed oil
- Add the chopped potatoes and cook for a couple of minutes
- Add the milk, season and place the fish on top
- Bring to the boil, and set the fish aside (it should be cooked by this point!)
- When cooled, break the fish into chunks, discarding any bones
- Turn down the heat on the pan and simmer til the potatoes are cooked
- Stir in cream and fish
- Season to taste, add chives and parsley, and serve immediately!
Later in the week we’ll be sharing a recipe for a hearty Scottish meat dish. Keep your eye on the blog!
Cullen skink picture source. Used under https://creativecommons.org/licenses/by/2.0/. Copyright retained by author.