Cullen Skink

Make this traditional and delicious soup for Burns night! We used oat milk instead of dairy milk, as this results in an incredibly silky smooth and light soup.


  • Knob of butter or oil
  • 1 small onion, finely chopped
  • 1 large clove of garlic, finely sliced
  • 3 medium potatoes, cubed
  • 250ml fish stock (or vegetable)
  • 1 bay leaf
  • 1/4 teaspoon of garam masala
  • 250g smoked haddock
  • 250ml milk (cow or oat)
  • To serve:
  • Freshly ground nutmeg
  • 1 small bunch of chives, chopped


Melt the butter (or heat the oil) in a pan and add the onion, season with salt
Cook the onions for a few minutes on a gentle heat until starting to soften
Add the potatoes, garam masala and the stock and simmer for 10-15 minutes, until the potatoes are cooked through
Remove a couple of tablespoons of the cooked potatoes and keep warm for service
In another pan, poach the haddock with the bay leaf in the milk for 5-10 minutes until the fish just tender
Lift out the fish and remove the skin and bones and discard
Flake the fish and keep warm
Remove the bay leaf and also discard
Blend the soup, season with salt and pepper and pour into bowls
Serve topped with the potato cubes, fish flakes, chives and some freshly ground nutmeg