Scottish Cullen Skink with Smoked Haddock, Salmon, and Scallops

Saucepan, wooden spoon

10

35

Scottish

Scottish, Cullen Skink, Smoked Haddock, Salmon, Scallops

lunch, dinner

1

250g smoked haddock fillet

125g salmon fillet

125g scallops

1 onion, finely chopped

2 cloves garlic, minced

2 tablespoons butter or olive oil

500ml vegetable stock or fish stock

200ml double cream or single cream

2 tablespoons chopped fresh parsley

Heat the butter or oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened but not browned.

Add the smoked haddock fillet and cook for 3 minutes before adding the salmon and scallops. Cook for a further 3 minutes before adding the vegetable stock or fish stock. Bring to a simmer and cook for 10 minutes until the fish is cooked through.

Remove from heat and stir in the cream or single cream and parsley before serving hot with crusty bread or boiled potatoes if desired.

Calories – 518 kcal; Fat – 28.3g; Carbohydrates – 11.2g; Protein – 48.6g; Sodium – 714mg; Cholesterol – 123mg

Enjoy a classic Scottish dish with this easy-to-follow recipe for Cullen Skink with Smoked Haddock, Salmon, and Scallops! This delicious dish is ready in just 35 minutes and provides 518 calories per serving!

2

Edinburgh rock is a type of candy that is similar to traditional British rock, but is flavored with Scottish ingredients such as heather and whisky.