Cullen skink

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Cullen Skink is a traditional Scottish soup made from smoked haddock, potatoes and onion. The dish originates from the town of Cullen in Moray, on the northeast coast of Scotland.

History[edit | edit source]

The name "Cullen Skink" reflects its place of origin, Cullen, and "skink," an old Scottish term for a shin or hough of beef, which was originally a key ingredient in the soup. Over time, smoked haddock replaced beef, transforming the dish into a fish soup.

Preparation[edit | edit source]

Cullen Skink is often described as a smoked fish soup, with a creamy base. The main ingredients are smoked haddock, potatoes, and onions. Some variations may include milk, cream, leeks, and other vegetables. The smoked haddock is usually poached in milk, and the potatoes and onions are cooked until they are soft. The soup is then blended until it reaches a creamy consistency. It is traditionally served with a sprinkle of chopped parsley and freshly ground black pepper.

Cultural Significance[edit | edit source]

Cullen Skink is considered a national dish of Scotland and is often served as a starter at formal Scottish dinners. It is also a popular choice for the first course on Burns Night, a celebration of the life and poetry of the poet Robert Burns.

See Also[edit | edit source]

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Contributors: Prab R. Tumpati, MD