Cullen Skink

Preparation info
  • Serves


    • Difficulty


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By Mark Hix

Published 2006

  • About

This was the most comforting dish I experienced on our River Dee trip, along with the Aberdeenshire butteries, that is. Alex Fisher, our host on the trip and a big player in the food business, quickly responded to my request for cullen skink, and even missed a morning’s fishing to buy the ingredients. Alex left the skin on his potatoes, but that’s entirely up to you. Smoked haddock just produces the best flavours, whether in a soup, poached with an eg