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Cullen Skink


• 450g (1lb) floury potatoes, peeled and cut into chunks
• 25g (1oz) butter
• 1 Finely chopped onion
• 450g (1lb) undyed smoked haddock, skinned
• 300 ml (1/2 pt) Boiling water
• 425 ml (3/4 pt) milk
• 3 x 15ml spn (3 tblspn) Double cream
• salt
• freshly ground black pepper
• fresh chives

Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4

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


Cullen Skink


1. Cook the potatoes in a pan of lightly salted boiling water for 20 minutes or until tender, drain and set aside.

2. Meanwhile, melt the butter in a large pan and gently fry the onion until soft.

3. Add the fish and the water to the pan and simmer gently for 8-10 minutes.

4. Using a slotted spoon remove the fish (reserving the cooking liquor), break into large chunks, discarding any bones and keep warm.

5. Mash the potatoes then whisk into the reserved cooking liquor and gradually add the milk.

6. Return to the boil, reduce the heat and simmer for 3-4 minutes to heat through.

7. Stir in the fish and cream, season to taste and serve immediately garnished with chives.


With Kind Permission British Potato Council.


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