Cullen Skink

This rather oddly named soup is said to come from the Gaelic word ‘Essence’

We asked which traditional Scottish recipe you would like to know.

The vote was overwhelmingly one for Cullen Skink, so STS searched for the most popular and authentic recipe we could find, and here it is.

Enjoy making Cullen Skink and, more so, enjoy eating it… oh, and let us know what you think of this recipe. Email travelscotlandmagazine@mail.com

Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle. Hard times in the early 1890s left the Northern Scots unable to buy this meat product

By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock.

With many families in the local villages having a fishing background, they turned to smoked haddock which was in plentiful supply. By using smoked haddock and various other products all put together, a distinctive delicious soup was made.

Hence, Cullen Skink was born

This is now a tribute to the many wives and mothers from the village who over the past years have made Cullen Skink for their families. Today housewives still make this delicious soup.

In January 1999 BBC2 sent a team from their popular Food and Drink programme, accompanied by presenter Michael Barry, to film a Cullen Skink competition by local housewives. Five ladies were duly selected, and the television cameras rolled into the kitchens of the Seafield Arms Hotel. After much deliberation and tasting, the panel of judges chose Mrs Mary Addison as the winner, and she was crowned the “Queen of Cullen Skink”.

Cullen Skink World Championships

Cullen Voluntary Tourist Initiative host the Cullen Skink World Championships each year.

The competition pits the best Cullen Skink makers against each other with judging undertaken as a blind tasting with the highest score being declared the Cullen Skink World Champion. The competition is a wonderful way to celebrate the heritage of Cullen Skink.

The following recipe is the winning recipe from 1999, reproduced with the kind permission of Mary Addison. It is simple, as was the need way back when this dish originated.

Ingredients

4 fillets of smoked haddock, cut into small pieces. (Use natural smoked fish, not the neon yellow commercial one.)

Half a small onion, diced.

Half a leek, thinly sliced.

Where to Eat Cullen Skink in Cullen

Cullen Skink is available on the menu at Lily’s Kitchen Cafe, The Seafield Arms Hotel, Rockpool Cafe & Restaurant, The Royal Oak Hotel, and Cullen Bay Hotel.

3 pints of full milk.

4 tablespoons of single cream

1 oz margarine

2 teaspoons cornflour (mixed with a tablespoon of milk)

4 medium potatoes (par boiled and diced)

Salt and pepper to taste.

Method

Melt the margarine in a large saucepan, add the onion and leek. Cook for two minutes. Add the smoked haddock, cook for two more minutes. Add the parr boiled potatoes and milk and bring to a boil until the potatoes are soft. Then add the cornflour, mixed with a tablespoon of full-fat milk, a little at a time until the required consistency is achieved. Cook for a further two minutes, adding the cream just before serving.

Serve with fresh bread, home-baked granary, wholemeal, or rye works well, while croutons can add a little crunchy texture to the dish.

Chefs tips: from page

To add a bit of flair, say for a dinner party, sprinkle copped chives over the dish when serving.

To give it a bit more ‘Man’ appeal, top with a lightly poached egg. Or do both!

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