Scottish Cullen Skink with Smoked Salmon

Enjoy this classic Scottish dish with a twist – Cullen Skink with Smoked Salmon! This creamy soup is full of flavor and perfect for a cold winter’s night – just simmer together butter, onion, garlic, flour, vegetable stock, cream and smoked salmon cubes before seasoning with salt and pepper to taste! Serve hot with crusty bread on the side if desired!

Cooking Equipment:

Saucepan

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Scottish

Keywords:

Scottish, Cullen Skink, Smoked Salmon, Soup, Creamy

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 tablespoon of butter

1 small onion, finely chopped

2 cloves of garlic, minced

2 tablespoons of plain flour

500 ml of vegetable stock

200 ml of double cream

200 g of smoked salmon fillet, diced into small cubes

2 tablespoons of chopped fresh parsley leaves

Salt and pepper to taste

Cooking Instructions:

Heat the butter in a large saucepan over medium heat. Add the onion and garlic and cook until softened for about 5 minutes.

Add the flour and stir until combined. Gradually add the vegetable stock while stirring continuously until it thickens. Simmer for 10 minutes or until the soup has thickened slightly.

Add the cream and smoked salmon cubes and simmer for another 5 minutes or until the salmon is cooked through.

Remove from heat and stir in the parsley leaves before seasoning with salt and pepper to taste. Serve hot with crusty bread on the side if desired.

Nutrition:

Calories – 200 kcal, Fat – 10 g, Carbohydrates – 10 g, Protein – 15 g

Rating:

Did You Know?

Tattie scones are a type of flatbread made from mashed potatoes and flour.