Cullen Skink

Prep: 15 mins - Cooking: 30 mins

Serves: 4


A thick Scottish soup made using undyed smoked haddock, potatoes & onions. This soup is a local speciality, from the town of Cullen in Moray, on the northeast coast of Scotland.


  • 250g Alfred Enderby Smoked Haddock Portion
  • 1 medium onion
  • 1 tbsp unsalted butter
  • 400g (2 medium) potatoes peeled and cut into small cubes
  • 250ml whole milk
  • 300ml water
  • small bunch of chive or spring onion finely chopped
  • 1/2tsp Colemans English mustard*
  • half a glass of white wine*

Salt & pepper to season


Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.

Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.

Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins, add the mustard if desired. Season and add the white wine if desired and sprinkle over the chive or spring onion to serve.


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