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Cullen Skink Recipe, Edinburgh, Scotland. Copyright 2014 Terence Carter / Grantourismo. All Rights Reserved.
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5 from 1 vote

Cullen Skink, Venison loin, Scottish Dinner Party

Cullen Skink is a great, smokey dinner party starter.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetiser
Cuisine: Scottish
Servings: 4 servings
Calories: 300kcal
Author: Terence Carter


  • 300 g smoked haddock
  • 50 g butter
  • 2 leeks carefully cleaned and sliced
  • 1 white onion diced
  • 1 medium-sized potato peeled and finely sliced
  • 1 cup of vegetable stock
  • 300 ml whole milk
  • Chives for serving


  • Melt the butter in a saucepan and slowly sweat down the leeks and the onion without browning them.
  • Heat the stock and add to the leeks and onions, along with the potato. Cook for ten minutes over medium-high heat. Add water if necessary.
  • Add milk to a saucepan over medium heat and slide in the haddock. Poach for five minutes.
  • Remove the haddock from the milk and reserve the milk. Break up the haddock into bite-sized chunks with a fork.
  • Put the soup and the milk in a blender and blend for a couple of minutes. We’re not after a perfectly smooth finish to the soup, as we’re adding the fish pieces to the soup anyway.
  • Reheat the soup in a saucepan and while it's reheating place a good couple of tablespoons of the haddock in the bottom of a glass or cup.
  • Pour the soup over the fish tableside for a little old-school dining room drama!


Serving: 1g | Calories: 300kcal | Carbohydrates: 22.2g | Protein: 22.7g | Fat: 13.6g | Saturated Fat: 8g | Polyunsaturated Fat: 5.6g | Trans Fat: 0g | Cholesterol: 89mg | Sodium: 687mg | Fiber: 2.9g | Sugar: 7.8g