Now I’ve said my version of Cullen skink because traditional recipes, and the making of, if not careful will always end in an argument! Every chef I know has “their” version, I’m no exception, I don’t by any means think it’s the best! It’s just the way I’ve always made it 


400g of maris piper potatoes, peeled and cut into nice chunks 

50g of butter 

1 onion peeled and finely chopped 

500g of undyed smoked haddock 

400ml of water 

600ml of full fat milk 

Good bunch of chopped chives 

A good splash of double cream 


Cook your potatoes in salted boiling water for about 25 minutes 

Whilst they are cooking, melt the butter in a pan and sweat down the onions 

Cut the smoked haddock (remove the skin first)  into large chunks and add them to the onions with the water 

Gently simmer for 10 minutes 

Lift out the haddock and once it’s cool enough break into nice flakes

Drain off the potatoes and mash or use a potato ricer 

Add a good knob of butter and season to taste 

Gently whisk the cooking liquid from the smoked haddock into the potatoes 

Now stir in the milk

Bring slowly to the simmer 

Add the haddock flakes, chopped chives and the cream 

Season to taste ( I like mine quite peppery ) 

Serve immediately with some crusty homebaked bread 




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