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Salmon Cullen Skink

Salmon Cullen Skink

Serves pea 4 Clock icon 25 mins
Traditionally made with smoked haddock, this winter warmer is a comforting velvety fish soup courtesy of Scotland.

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Here's how you do it

  1. Melt the butter over a low heat, add onions, garlic, leek, potatoes and gently fry over a low heat in a pan.
  2. Meanwhile, heat milk in another saucepan. Bring to a simmer and add salmon. Take off the heat and leave for 5 minutes. Remove the salmon from the milk and set aside.
  3. Add milk to leek mixture, season, simmer and allow to thicken. Add salmon (carefully breaking some into flakes if you like), sprinkle with chopped parsley and serve.


  • 2 leeks, finely chopped
  • 1 onion, diced
  • 2 garlic cloves, diced
  • 300g potatoes (approx)
  • 2 salmon fillets, cut into 1inch chunks
  • handful chopped parsley

From the larder

  • 30g butter
  • 2 pints milk
  • salt and pepper

Suitable for

  • Gluten free