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Recipe for :

Cullen Skink

This recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In the Partnership's quest to promote haddock throughout the United Kingdom, they contacted Grampian and celebrity chefs for their assistance. This recipe was contributed by Kareen Horne of the Swallow Waterside Inn in Peterhead - Grampian Chef of the Year 2005.

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675g natural smoked haddock
180g leek chopped
60g onion chopped
675g potato cooked and diced
800 ml milk
250 ml double cream
30g butter
2 dessert spoons chopped parsley
Salt and cracked pepper
5g plain flour


  • Trim off and remove any bones, cut fish into small chunks.
  • Chop and wash leek and onion.
  • Put butter in a large pan and sweat onion and leek.
  • Add flour, cook for 1 minute.
  • Slowly add milk and cream, then add smoked haddock chunks and cook on a gentle heat, DO NOT BOIL this will cause it to split.
  • Add cooked potato.
  • Finish off with parsley and salt & pepper to taste.
  • Serve with warm oatcakes or crusty bread.

Kareen Horne
for The North East of Scotland Fisheries Development Partnership