Scottish soup "Cullen Skink" with smoked fish
6 servings
60 minutes
Cullen skink is a traditional Scottish soup known for its rich texture and deep aroma of smoked fish. It takes its name from the small fishing town of Cullen in Scotland. The combination of tender smoked fillet, potatoes, and milk creates a thick, velvety base, while onions and fresh herbs add zesty and refreshing notes. This soup not only warms on cold days but also embodies the spirit of Scottish cuisine — simple yet incredibly tasty. Served hot, it pairs perfectly with crusty bread and is ideal for a hearty lunch or a cozy dinner by the fireplace.
1
Fillet the fish, remove all bones, and cut into small pieces.
- Hot-smoked fish: 450 g
2
Peel the potatoes, cut them into 0.5 cm cubes, and boil.
- Potato: 450 g
3
Chop the onion finely and sauté in a heavy-bottomed pot until soft.
- Onion: 250 g
4
Pour milk over the onion in a pot, add fish fillet and potatoes. Season with salt to taste. After boiling, simmer the soup for 10 minutes.
- Milk: 0.8 l
- Hot-smoked fish: 450 g
- Potato: 450 g
- Salt: to taste
5
At the end, add finely chopped greens and green onions.
- Fresh herbs: 1 bunch
- Spring onion: to taste
