Brian’s Cullen Skink

A Proper Scottish Classic, Thanks to Jacs & Brian

There’s something very special about recipes that come straight from your own kitchen.

This one comes to us from Jacs’ husband, Brian, and we’re honoured to have been given permission to share it. A rich, comforting bowl of Cullen Skink made with Finnan Haddie, cream, potatoes, and plenty of heart.

As Jacs put it, “It’s delicious and the only way we get to eat this is because of you guys.” That’s exactly why we do what we do.

What Is Cullen Skink?

Cullen Skink is a traditional Scottish smoked haddock soup, originating from the town of Cullen in Moray, on Scotland’s northeast coast.

It’s thick, creamy, gently smoky, and deeply comforting. Not flashy. Just proper.

Traditionally made with:

• Smoked haddock, often referred to as Finnan Haddie

• Potatoes

• Onion

• Milk or cream

And that’s it. Simple ingredients. Big flavour.

Brian’s Cullen Skink

Serves 2

Ingredients

• 4 small Yukon Gold potatoes

• 1 small yellow onion, finely diced

• ½ onion, studded with cloves (for infusion)

• 300ml full-fat milk

• 300ml double cream

• 200ml water

• A generous knob of butter

• 1 bay leaf

• A few whole peppercorns

• 3 cloves

• 340g skinned Parker's Finnan Haddie

• Fresh parsley

• Fresh chives

• Fresh dill

• Lemon

• Salt and pepper

Method

1. Infuse the Milk & Cream

Add the milk and cream to a saucepan. Gently simmer with the bay leaf, peppercorns, and the half onion studded with cloves. Keep it slow and steady. This builds the depth.

2. Sweat the Onion

In a separate pot, melt the butter. Add the finely diced onion and sweat for around 10 minutes. Do not let it colour.

3. Add the Potatoes

Add the cubed potatoes to the onions and cook for a few minutes. Season with salt and pepper. Pour in the water and simmer for 10 minutes.

4. Combine

Strain the infused milk and cream mixture into the potato pot. Discard the bay, peppercorns, and studded onion. Simmer for another 10 minutes, until the potatoes are almost tender.

5. Add the Magic

Add the skinned Finnan Haddie to the pan. Simmer gently for 10 to 15 minutes until the fish is cooked through and flakes easily.

6. Serve

Ladle into bowls, letting the fish flake into generous chunks. Finish with chopped parsley, chives, dill, a squeeze of lemon, and an extra pinch of seasoning if needed.

Serve with thick crusty bread, plenty of butter, and a cold glass of crisp white wine.

A Proper Thank You

Huge thanks to Jacs and Brian for sharing this with us. Recipes like this are what British food is really about. Comfort. Generosity. Proper ingredients done right.

If you make it, tag us. We love seeing what’s cooking in your kitchen.