A classic Scottish dish, Cullen Skink is deeply tied to Scottish food culture and a fitting alternative (or addition!) for Burns Night. Made with smoked haddock, potatoes and cream, it’s warming, hearty and perfect for cold January evenings.

Serves: 3–4

Time: 35–40 minutes

Difficulty: Easy

Ingredients

• 1 × Wild Smoked Haddock (300g)

• 1 onion, finely chopped

• 2 medium potatoes, peeled & diced (1cm cubes)

• 30g butter

• 450ml whole milk

• 150ml organic cream (optional for richness)

• 1 bay leaf

• Sea salt & black pepper

• Fresh parsley or chives, finely chopped (to garnish)

Method

1. Poach the Haddock
   Place the smoked haddock in a pan with the milk and bay leaf. Bring to a gentle simmer for 5–6 minutes until just cooked. Remove the fish and set aside, reserving the milk.

2. Cook the Base
   In a separate saucepan, melt the butter and sauté the onion for 8–10 minutes until soft and translucent.

3. Add Potatoes & Simmer
   Add the diced potatoes to the onions and pour in the reserved poaching milk. Simmer gently for 15 minutes, or until the potatoes are tender.

4. Flake the Fish
   Remove the skin from the haddock and flake into chunky pieces.

5. Combine & Finish
   Add the haddock flakes back into the pan. Pour in cream (if using) and heat through for 2–3 minutes. Season generously with black pepper and salt to taste.

6. Serve
   Ladle into warm bowls, topping with chopped parsley or chives.

To Serve

Cullen Skink is traditionally served as a Burns Night starter, but it makes a satisfying lunch on its own with crusty bread or oatcakes.

Why It Fits Burns Night

While haggis is the star of the show, smoked fish plays a big role in Scottish culinary tradition around Burns Night — especially in the Highlands and islands where Burns drew much of his inspiration. Recipes like Cullen Skink showcase Scottish coastal ingredients and are rooted in the same celebration of local produce, heritage and warmth.