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Cullen Skink

by Flora Shedden

Fresh and creamy Cullen Skink soup from Flora Shedden. Find out from Flora what her techniques and ingredients are for making this quick and easy meal.

Prep time

10 minutes

Cook time

15 minutes






Step 1

Place the fish into a pan large enough to hold it comfortably, and cover with 200ml of the milk.

Step 2

Add the bay leaf, and bring gently to the boil. The fish should be cooked when it comes to the boil, approximately 2-3 minutes.

Step 3

Set the fish aside to cool but keep the cooking liquid. Finely chop the onion, leek and potatoes (skin on).

Step 4

In a second pan heat the butter and sweat the veg until softened. Add the cooking liquid from the fish, the additional 100ml milk, 50ml cream and a splash of water. Season lightly. Cover and cook for 10 minutes or until the potatoes are cooked through.

Step 5

Flake in half of the cooled fish then blitz until smooth, adding more water or milk if it is too thick. To serve flake over some of the reserved fish then decorate with the herbs.



300g undyed smoked haddock

1 bay leaf

10g  Graham’s the Family Dairy unsalted butter

1 onion

½ large leek

2 potatoes

300ml Graham’s the Family Dairy Gold Top milk

50ml Graham’s Single Cream

salt and pepper

Small handful of chopped fresh parsley

Small handful of chopped chives to serve