Billy's spicy Cullen skink

Billy's spicy Cullen skink


1 person made this

About this recipe: This is a little twist on traditional Cullen skink, having a little fire in its belly. Serve with a swirl of cream and some fresh chopped parsley.

Serves: 4 

  • 1 Arbroath smokie (smoked Haddock, undyed)
  • 300ml water
  • 3 to 4 potatoes, peeled and diced
  • 1 large onion, finely chopped
  • 1/4 teaspoon ground turmeric
  • 1 pinch cayenne pepper
  • 425ml milk
  • 25g butter
  • cream
  • chopped fresh parsley

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Flake the smokie and add to the water and bring to the boil. Remove from heat immediately and allow to cool for 10 minutes.
  2. Remove the fish with slotted spoon and keep aside. Add the potatoes, onions, turmeric and cayenne the water and boil for until the potatoes are tender, about 20 minutes. Mash the potatoes and onions together with a fork and blend in the milk and butter.
  3. Gently stir in the smokie and bring back to a heat.


I serve it with toasted buttered muffins.

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