Cullen Skink Recipe

Serves 4

Burns Night, celebrated annually on 25^th of January, is a key date in the Scottish calendar, honouring the poet Robert Burns with traditional festivities.

For food manufacturers looking to diversify their product offerings with authentic dishes, Cullen Skink and meat-free haggis are good options.

Cullen Skink Meaning

The dish was originally from the Scottish town of Cullen, and skink means shin or knuckle.

Initially, the dish was made from the shin of beef but later changed to fish due to the price increase in beef.

This smoky fish soup not only brings together the traditions of Scottish cuisine but also resonates perfectly with consumer demands for comfort foods.

Why Cullen Skink?

Known for its creamy texture, rich flavours and nourishing ingredients, Cullen Skink is a versatile recipe that can be adapted for ready-to-eat meals, frozen product lines and gourmet soup selections.

Its appeal lies in its simplicity of flavour, making it a strong addition to any product portfolio targeting both traditional and contemporary markets.

Cullen Skink Ingredients

• 300g Smoked Haddock
• 200g Double Cream
• 100g IQF Onions
• 100g IQF Leeks
• 100g IQF Potatoes
• 200g IQF Sweet Potatoes
• 600g Vegetable or Chicken Stock
• 5g Freeze dried Chives
• 5g Freeze dried Parsley
• Butter, Cracked Black Pepper, and a pinch of salt

Let’s Give it a Go!

1. Poach the Haddock: In a large pan, heat 100g of double cream and 100g of water until just simmering. Add the smoked haddock and poach gently for 5 minutes until fully cooked. Strain, reserving the cooking liquid.
2. Prepare the Base: Melt 30g of butter in a separate pan. Add the IQF onions and leeks.
3. Add Root Vegetables: Stir in the peeled and diced potatoes and sweet potatoes. Cook for 2-3 minutes to integrate flavours.
4. Simmer: Add 600g of vegetable or chicken stock. Simmer for 10-15 minutes until the potatoes are tender.
5. Texture Adjustment: Lightly crush one-third of the potatoes in the pan to create a creamy, rustic texture while maintaining hearty chunks.
6. Combine: Gently fold in the cooked haddock, the reserved cooking liquid, and the remaining double cream. Stir carefully to preserve the fish’s flaky texture.
7. Season and Finish: Adjust seasoning with cracked black pepper and a pinch of salt. Garnish with freeze dried chives and parsley for a vibrant, fresh finish.

Manufacturing Insights

For food manufacturers, consistency, scalability and shelf-life are key considerations. Utilising IQF (Individually Quick Frozen) vegetables and herbs ensures minimal prep time, reduced waste, and consistent flavour profiles across batches. This recipe is adaptable for:

• Chilled or Frozen Ready Meals: Maintain texture and flavour integrity during freezing.
• Canned Soups: Adjust cream content for stability in canning processes.
• Gourmet Meal Kits: Offer deconstructed components for a premium, fresh-cook experience.