Name: Smoked Haddock Cullen Skink Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Scottish
Ingredients: 25 g butter; 1 medium onion; 400 g potatoes; 280 g smoked haddock (approximately 2 fillets); 300 ml whole milk (about 1 and 1/4 cups); 300 ml boiling water (about 1 and 1/4 cups); 1 fish stock cube; Parsley to garnish; 2 tablespoons double cream

Few dishes comfort like a warm, creamy soup on a chilly day, and this **Smoked Haddock Cullen Skink Recipe** truly hits that spot. The rich smokiness of the haddock combined with tender potatoes and silky milk creates a traditional Scottish classic that's both hearty and satisfying.

A close-up of a thick soup served in a white bowl filled almost to the top; the soup is pale yellow with small bits of white and yellow, giving it a creamy texture. On the center surface of the soup, there is a sprinkle of finely chopped green herbs. The bowl sits on a dark blue cloth with a green and blue plaid fabric draped softly nearby, all placed on a white marbled surface. In the background, there is a second white bowl filled with the same soup, softly out of focus. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Smoked Haddock Cullen Skink Recipe
Top Tip
How to Serve Smoked Haddock Cullen Skink Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Smoked Haddock Cullen Skink Recipe

Why You'll Love This Recipe

I remember the first time I made this smoked haddock cullen skink recipe—it was surprisingly simple and rewarding. It’s a perfect mix of smoky, creamy, and comforting flavors that will become your go-to for those cozy nights in.

Authentic Flavor: The smoked haddock infuses this soup with a deep, rich smokiness that’s utterly unique.
Simple Ingredients: With just a handful of ingredients, you get an impressive dish that’s easy on the wallet and your time.
Versatile Meal: Whether as a starter or a main course, this recipe fills you up without feeling heavy.
Comfort Food Winner: Creamy, warm, and perfectly seasoned—the kind of soup that feels like a hug in a bowl.

Ingredients & Why They Work

Each ingredient in this Smoked Haddock Cullen Skink Recipe plays its part beautifully. The smoky fish brings depth, potatoes thicken and add body, and whole milk creates that velvety texture you’ll want to savor spoonful after spoonful.

Flat lay of a medium yellow onion, a few peeled and cubed white potatoes, two fillets of smoked haddock with skin, a small pat of golden butter, a small white ceramic bowl of whole milk, a small white ceramic bowl of boiling water, and a few fresh sprigs of green parsley, all placed on simple white ceramic bowls and plates, perfectly arranged with balanced spacing, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Essential for gently frying the onion and adding richness without overpowering.
Onion: Adds sweetness and a subtle aromatic base that balances the smokiness.
Potatoes: The starch in potatoes thickens the soup and makes it satisfyingly filling.
Smoked Haddock: The star of the dish, bringing that iconic smoky flavor inherent to traditional Cullen Skink.
Whole Milk: Provides creaminess and smoothness to help carry the flavors.
Boiling Water: Used to gently cook the potatoes without watering down the flavors.
Optional Fish Stock Cube: For an extra boost of umami if you want a richer broth.
Parsley (Optional): A fresh, herbaceous garnish to brighten the dish.
Double Cream (Optional): Adds extra decadence if you like your soup extra silky and indulgent.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this smoked haddock cullen skink recipe depending on the season or my mood. It’s super forgiving and really invites you to make it your own.

Variation: Sometimes I stir in a splash of white wine during the simmer for a subtle tang—it adds a lovely dimension without taking over the smoky flavor.
Dairy-Free: I’ve swapped whole milk with coconut milk for a dairy-free twist, and while it changes the flavor slightly, it’s still so comforting.
Herbs: While parsley is classic, I’ve tried chives or dill for a fresh, slightly different finish that works beautifully.

Step-by-Step: How I Make Smoked Haddock Cullen Skink Recipe

A bowl filled with thick creamy soup that is light yellow with small white and green bits, topped with a sprinkle of finely chopped green herbs in the center. The bowl is white and has a spoon inside, resting on a dark blue cloth napkin. Next to the bowl, there is a stack of four slices of light brown sandwich bread on a white plate. A blue and green tartan patterned ribbon is draped around the plate and napkin on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the fish and milk gently

I always pour the milk over the smoked haddock fillets first, skin side up, and let it sit without heat. This slow start prevents the milk from scorching when it eventually heats and gives the fish time to infuse the milk with flavor. Stir the milk now and then with a wooden spoon to keep everything evenly warmed—it usually takes about 5 minutes to get to a gentle simmer before cooking the fish fully for another 5 minutes.

Step 2: Soften the onions and cook the potatoes

While the fish is gently cooking in milk, finely chop your onion and cube the potatoes. Melt butter in a pan and gently sauté the onions until soft and translucent but not browned—this usually takes about 5 minutes. Toss in the potatoes for a minute, then add the boiling water. Cover and let everything simmer for approximately 15 minutes until those potatoes are tender. Patience here ensures silky potatoes that melt into the soup.

Step 3: Mash and combine

Once the potatoes are tender, gently mash about a quarter of them right in the pan to thicken the soup naturally. Then, stir in the infused milk from the fish pan for that smoky richness. Carefully remove the haddock with a slotted spoon and let it cool enough to flake apart, discarding any skin or bones. Fold the broken chunks of haddock gently into your soup, tasting and seasoning with salt and pepper as you go.

Step 4: Add final touches and serve

If you’re feeling indulgent, stirring in a couple of tablespoons of double cream really smooths everything out. Sprinkle some finely chopped parsley on top for freshness and color—it’s a lovely finishing touch. Serve piping hot, ideally with crusty bread to soak up every last bit.

Top Tip

Having made this smoked haddock cullen skink recipe dozens of times, I’ve learned a few tricks that ensure success and maximum flavor every time.

Never rush the milk heating: Gently warming milk prevents curdling and keeps the soup silky.
Don’t brown the onions: Soft and translucent is key—browning changes the soup’s delicate flavor profile.
Mash potatoes gradually: Mashing only some potatoes gives body while leaving texture for a fun contrast.
Handle smoked haddock gently: Flake in large chunks to avoid overmixing and keep that lovely fish texture.

How to Serve Smoked Haddock Cullen Skink Recipe

Smoked Haddock Cullen Skink - Serving Suggestion

Garnishes

I usually stick with a sprinkle of fresh parsley because its bright, herbaceous notes cut through the richness beautifully. Occasionally, I add a swirl of double cream on top—it’s a little luxury that makes the soup feel even cozier.

Side Dishes

You can’t go wrong with thick slices of crusty bread or a warm buttered roll for dipping. For something lighter, I love a crisp green salad with lemon vinaigrette to balance the creaminess of the soup.

Creative Ways to Present

For special occasions, I serve this Cullen Skink in elegant white bowls with a sprinkle of fresh chives and a drizzle of good-quality olive oil. It’s a crowd-pleaser when paired with a platter of smoked salmon and oatcakes alongside.

Make Ahead and Storage

Storing Leftovers

This smoked haddock cullen skink recipe keeps well refrigerated in an airtight container for 2-3 days. I always let it cool completely before storing to preserve the soup’s creaminess and flavor.

Freezing

While I generally prefer to eat Cullen Skink fresh, it freezes okay. To freeze, cool thoroughly, portion into freezer-safe containers, and consume within a month. When thawing, leftovers may be a bit thinner, so a little extra cream stirred in can revive it.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Avoid overheating, which can toughen the fish and break the milk’s smooth texture. Adding a splash more milk or cream during reheating helps keep it luscious.

Frequently Asked Questions:

Can I use regular haddock instead of smoked haddock?

You can, but smoked haddock is traditional and gives the dish its signature flavor. Regular haddock won’t provide the same smokiness, so consider adding a little smoked paprika or liquid smoke if you want to mimic the flavor.

Is Cullen Skink gluten-free?

Yes! This recipe is naturally gluten-free as long as you avoid adding any croutons or bread with gluten on the side. Just check that any stock cubes used are gluten-free as well.

Can I make this recipe dairy-free?

Absolutely! Swap the whole milk with coconut milk or another dairy-free milk alternative. Omit the butter or replace it with a dairy-free spread. The soup will taste slightly different but still delicious and creamy.

What’s the best way to store leftover Cullen Skink?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if the soup looks too thick. You can freeze it too, but the texture may change slightly after thawing.

Final Thoughts

This Smoked Haddock Cullen Skink Recipe holds a special place in my kitchen — it’s simple, soulful, and packed with flavor in every spoonful. Whether you’re warming up after a long day or wanting to impress guests with a traditional Scottish treat, this is one soup that delivers every time. Go ahead—try it out and see how comforting a bowl of Cullen Skink can really be.