A classic Scottish recipe, Cullen Skink is an easy traditional Scottish soup with a rich, creamy flavour. It would make a really elegant starter.


  • Large (approx 900g) smoked, un-dyed haddock

  • Large onion, finely chopped

  • 2 large potatoes, cooked and mashed

  • 2 pints milk

  • 1 bay leaf

  • Annie's Parsley Salt

  • Knob of butter


  1. Bring the milk to a gentle boil and poach the haddock for three minutes along with the bay leaf. Turn off the heat and leave for 5 – 10 minutes, then remove the fish and set aside.

  2. In a large pan gently soften the onion in the butter for a few minutes. Add the warmed milk to the onions and add the mashed potato. Cook gently.

  3. Flake the haddock into bite size chunks making sure you remove all bones and any skin. Add to the soup and cook for a further 5 minutes. Season as required with Annie's Parsley Salt and serve.

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