Craster kippers cullen skink

Theo Randall puts a spin on the traditional Scottish potato and onion soup by replacing smoked haddock with tasty smoked kippers
By Theo Randall
Craster kippers cullen skink
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 1 tbsp butter
  • 1 onion, finely chopped
  • 250 g potatoes, peeled and cut into 2cm/1in pieces
  • 1 bay leaf
  • 550 ml full fat milk
  • 1 whole Crasten kipper, fillet removed and deboned
  • 3 tbsp double cream
  • 2 tbsp chopped parsley


1. Melt the butter in a large heavy-based pan. Add the onion and fry for 2-3 minutes, or until softened but not coloured.

2. Add the potatoes, bay leaf and milk. Simmer for 8-10 minutes, or until the potatoes are tender.

3. Roughly chop the kipper fillets and add to the pan, then season to taste with salt and freshly ground black pepper. Simmer for a few more minutes, until the fish is tender and flakey.

4. Blend the soup using a stick blender until smooth, then stir in the cream and chopped parsley. Warm through for a further minute, then ladle into bowls to serve.

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