Scottish Cullen Skink with Smoked Haddock and Salmon

Enjoy this traditional Scottish dish of Cullen Skink featuring smoked haddock and salmon cooked in a creamy sauce flavoured with onion, garlic and parsley then served hot with crusty bread or boiled potatoes if desired!

Cooking Equipment:

Ovenproof dish; large saucepan; wooden spoon; bowl; knife; chopping board

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Scottish

Keywords:

Scottish, Cullen Skink, Smoked Haddock, Salmon

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

200g smoked haddock fillet

200g salmon fillet

1 onion, finely chopped

2 cloves garlic, minced

500ml milk

2 tablespoons butter

2 tablespoons plain flour

2 tablespoons chopped fresh parsley

Salt and pepper to taste

Cooking Instructions:

Preheat the oven to 180°C/350°F/Gas Mark

Place the smoked haddock and salmon fillets in an ovenproof dish. Sprinkle with salt and pepper. Bake in the preheated oven for 15 minutes or until cooked through.

Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and garlic and cook for 5 minutes or until softened.

Add the flour and stir to combine. Gradually add the milk while stirring continuously until you have a smooth sauce. Simmer for 5 minutes or until thickened slightly.

Remove from heat and stir in the parsley then season with salt and pepper to taste.

To serve, flake the cooked fish into a bowl then pour over the sauce mixture and stir to combine everything together well before serving hot with crusty bread or boiled potatoes if desired.

Nutrition:

Calories – 456 kcal, Fat – 24 g, Carbohydrates – 10 g, Protein – 39 g

Rating:

Did You Know?

Bannocks are a type of Scottish flatbread that can be made with oatmeal or barley flour.