So this classic Scottish soup sounds formidable (smoked haddock and mashed potato soup) but it’s delicious, creamy, light (the fish isn’t over powering at all), and it’s really easy to cook! It’s a great Winter warmer, and can be made in a big batch in advance as the perfect starter for any dinner party on a chilly night.

Cullen Skink

Prep Time: 15 Mins

Cook Time: 45 Mins

Difficulty: Easy

Serves: 2

Ingredients

  • Quails Eggs - 6

  • Smoked Haddock (Undyed) - 250g

  • Onion - 1

  • Butter - 25g

  • Potato - 1 (Large)

  • Chicken or Vegetable Stock Cube - 1

  • Milk - 250g

  • Dijon Mustard - 1 tsp

  • (Optional) Bay Leaf - 1

  • (Optional) Bacon - 2 rashers (to top)

  • (Optional) Parsley to top

Method

Cullen Skink Step One - Quails Eggs

Add the quails eggs to a pan of boiling water and simmer for 8 minutes. The transfer to a bowl of cold water to stop the cooking continuing and black rings forming around the yolks. Peel the eggs and slice in half. Set aside for later.

Also, if using bacon to top. Cook, grill, or fry the bacon rashers until extra crispy. Remove from the heat and chop up once cooled.

 

Cullen Skink Step Two - Tatties & Onions

Peel and slice the onions, and peel and chop the potatoes. Add to a pan with the butter and cook on low for 15-20 minutes to soften and take on some colour, stirring very occasionally.

Once cooked, set a few chunks of potato aside to top the soup with later.

 

Cullen Skink STEP Three - Poached Haddock

Add the smoked haddock to a pan with the milk, some seasoning, and (if using) a bay leaf.

Bring to a simmer, and gently simmer for 8-10 minutes, until the fish starts to flake.

Remove from the heat and pour through a sieve (keep the milk, you need it for the soup).

Flake the haddock for later.

 

Cullen Skink STEP Four - Soup Base

Add the stock cube and 250ml of water to the pan with the potatoes and onions. Bring to the boil and simmer until the onions and potatoes are tender.

Once tender, add the milk leftover from the haddock poaching and the mustard. Heat until piping hot.

 

Cullen Skink STEP Five - Blitz

Add half the haddock to the pan with the potato-milk mix and blitz until smooth.

 

Cullen Skink STEP SIX - Cullen Skink

Cullen Skink

Add 3 halves of the chopped quails eggs to the bottom on the bowl, and pour in the soup.

Top with more of the halved quails eggs, flakes of the haddock, some of the potato cubes you set aside, seasoning, and (if using them) the pieces of bacon and a sprinkle of parsley.

And that’s it, hope you enjoy!