Try this recipe for cullen skink, then also check out our cock-a-leekie soup, haggis, neeps and tatties, vegan haggis, mince and tatties, cranachan and more Burns Night recipes.


  • 300g smoked haddock
  • 25g butter
  • 1 onion, chopped
  • 1 large leek, chopped, rinsed and drained
  • 300g floury potatoes, peeled and cut into bite-sized chunks
  • 750ml chicken stock
  • 150ml double cream
  • ground white pepper
  • chives, chopped to make 2 tbsp
  • flat-leaf parsley, chopped to make 2 tbsp


  • STEP 1

    Put the smoked haddock in a baking dish and pour over a kettle full of just-boiled water. Cover and leave for 15 minutes, then scoop out and drain on kitchen paper. Remove any skin and flake the flesh into large chunks, discarding any bones as you go.

  • STEP 2

    Melt the butter in a large pan then cook the onion and leek for 15-20 minutes or until really soft. Add the potatoes and cook in the butter for a minute, then pour in the stock and bring to a simmer. Cook until the potatoes are tender, then use a masher to roughly crush a third of the potatoes in the pan. Stir in the cream, haddock chunks and season with salt and white pepper. Bring back to a simmer for 2-3 minutes or until the fish is heated through, then stir in the chives and parsley before serving in warm bowls.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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