Cullen skink Recipe

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10 min


30 min

This traditional Scottish recipe is made from smoked haddock, floury potatoes and cream. The perfect starter for a Burns’ Night supper


  • Ingredients
  • 450g (1lb) Floury Potatoes, peeled and cut into chunks
  • 25g (1oz) Butter
  • 1 Onion, finely chopped
  • 450g (1lb) Undyed smoked haddock, skinned
  • 300ml ( ½ pt) Boiling water
  • 425ml ( ¾ pt) Milk
  • 3 x 15ml spn (3 tblspn) Double cream
  • Salt and freshly ground pepper
  • Fresh chives to serve


  • Cook the 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.

More Recipe Ideas

Top Tip

Alternatively use smoked cod or for a more colourful dish use dyed smoked fish. Ideal to make with left over mashed potato.