Traditional Cullen Skink

For a hearty warming dish try Mitch Tonks's simple recipe for a classic Scottish smoked haddock soup
By Mitch Tonks
Traditional Cullen Skink
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes plus 5 mins infusing
  • Effort: medium



  • 750 ml full-fat milk
  • small handful of parsley, (stalks reserved), chopped
  • 1 bay leaf
  • 450g good quality, undyed smoked haddock fillets
  • 50 g butter
  • 1 medium onion, finely chopped
  • 200 g buttered mashed potato
  • salt, and freshly ground pepper

To garnish:

  • parsley, chopped
  • 4 eggs, poached
  • creamed horseradish croutons


1. Pour the milk into a saucepan large enough to take the haddock. Add in the parsley stalks, bay leaf and smoked haddock.

2. Bring to the boil, reduce the heat and simmer for 4 minutes. Remove from direct heat and set aside to infuse for a further 5 minutes.

3. Remove the haddock, strain the poaching liquid and reserve.

4. Flake the poached haddock, removing any skin and bones.

5. Heat the butter in a separate non-stick saucepan. Add in the onions and fry until soft but not browned, around 3-5 minutes, stirring often.

6. Add in the strained poaching liquid, then stir in the mashed potato until you have a thickened creamy consistency.

7. Add in the chopped parsley leaves and the flaked haddock and simmer for a further 3-4 minutes.

8. Season with plenty of black pepper and salt, if needed.

9. Garnish each serving with a sprinkling of chopped parsley, poached egg and creamed horseradish croutons.

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