Cullen Skink

Preparation info

  • Serves

    Four

    • Difficulty

      Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

  • About

This recipe, with its irresistible title, comes from The Scottish Cookery Book by Elizabeth Craig; a book which is based in scholarly fashion on Scots traditions, but is thoroughly practical, as one would expect from someone who wrote about food for Scottish newspapers. (Clippings of her recipes were in my grandmother’s kitchen.)