Scottish Cullen Skink with Smoked Trout

This traditional Scottish dish is made with smoked trout fillet cooked in a creamy soup base made from onions, garlic, potatoes and vegetable or fish stock. Serve hot with crusty bread or toast on the side for a delicious meal!

Cooking Equipment:

Large saucepan

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Scottish

Keywords:

Scottish, Cullen Skink, Smoked Trout, Soup

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 tablespoon of olive oil

1 onion, finely chopped

2 cloves of garlic, minced

2 potatoes, peeled and diced into small cubes

500 ml of vegetable stock or fish stock

200 ml of double cream or single cream

150 g of smoked trout fillet, flaked into small pieces

Salt and pepper to taste

Cooking Instructions:

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook for 3-4 minutes until softened.

Add the potatoes and stir to combine. Pour in the stock and bring to a boil. Reduce the heat to low and simmer for 15-20 minutes until the potatoes are tender.

Remove from heat and stir in the cream and smoked trout pieces. Season with salt and pepper to taste.

Serve hot with crusty bread or toast on the side. Enjoy!

Nutrition:

Calories – 350 kcal, Fat – 15 g, Carbohydrates – 20 g, Protein – 25 g

Rating:

Did You Know?

Neeps and tatties is a traditional Scottish dish consisting of turnips and mashed potatoes.