Cullen Skink Recipe


1 lb smoked haddock, preferably the un-dyed variety

1 onion (medium to small) chopped

1 potato (medium to large) chopped

1 ½pints milk, whole milk is best

Salt, black pepper and bay leaf


Put the haddock in a pan or skillet big enough to take it in a single layer. Cover with milk; add a bay leaf and 3 or 4 whole peppercorns. Bring slowly to a simmer. It won't take long, no more than 3-5 minutes from simmering point. Remove the fish and allow to cool.

Meanwhile add the potato and onion and cook gently until the potato is soft. Remove the peppercorns and bay leaf and drain the vegetables, reserving the milk. Mash the potato and onion with a knob of butter (I've tried processing here and you can if you want to, but I think hand mashing gives a better texture). Return the milk to the pan and gradually stir in the mashed potato and onion to give a smooth sauce. Don't be afraid to make the sauce rich and fairly thick. If you find you don't have enough mashed potato simply chop another small potato, boil it off in lightly salted water and mash, and then add what you need.

Flake the fish, add it to the sauce and adjust the seasoning with salt and freshly ground black pepper if needed. Serve with buttered, fresh crusty bread. It doesn't really need anything else but can, if you wish be served with a swirl of cream in each bowl and sippets (small cubes of fried bread).