Traditional Cullen Skink

Recipe from our Cookout this weekend: Cullen Skink - the perfect Burns Night supper.


  • 1 tbsp Butter

  • Rapeseed oil

  • I medium white onion

  • 400g potatoes peeled and cut into small cubes

  • 250-300g smoked haddock

  • 250ml whole/full-fat milk

  • 300ml cold water

  • 1/2 bunch parsley or chives, finely chopped

  • Dutch Oven

  • Charcoal

Let’s Cook

Using charcoal, allow to heat up and go silver. Move the embers from the centre to the outside.
Put the butter, oil and onions in the Dutch oven then put into the centre of your fire pit. Allow to heat up and cook the onions for 5-8 mins or until translucent but NOT browned. Add the potatoes and cover with 300ml cold water. Allow to simmer gently for 10-15 mins.

Meanwhile, put the lid on upside down on the Dutch oven. Add the haddock and cover with 250ml of milk. About halfway through cooking (6-7 mins) turn the fish over and continue to cook.

When cooked through, remove the haddock from the milk and pop onto a plate to cool a little. When cool enough to touch, using a fork, flake into large pieces, removing any bones and skin.

When the potatoes are tender, use a masher to gently squash the potatoes down to break them up a bit. Pour in the haddock infused milk and flaked fish and warm through. Season to taste and sprinkle over the parsley or chives.


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