Cullen Skink Tart

A Scottish classic, reimagined by Gary Maclean

As Burns Night approaches, homes across Scotland (and far beyond) begin to fill with the familiar comforts of winter ritual: the poetry of Robert Burns, a warming dram, and, of course, good Scottish food shared around the table.

While haggis may take centre stage on the 25th of January, Burns Night is really about something bigger. It’s about gathering and celebrating Scotland’s culture and stories, and enjoying the dishes that feel like home. And few things capture that spirit better than Cullen Skink.

A true Scottish classic, Cullen Skink is a rich, comforting soup made with smoked fish, potatoes, onion, and milk. It’s simple, hearty, and deeply rooted in Scotland’s food culture. In this beautiful recipe, it’s given a slightly different twist, transformed into a tart that’s perfect for slicing and sharing, whether you’re hosting a Burns supper or just soaking up the spirit of the weekend.

This Cullen Skink Tart comes from Gary Maclean, Scotland’s National Chef and one of the country’s most passionate champions of Scottish food and produce.

About Gary Maclean

Gary Maclean made history in 2016 when he became the first Scottish chef to win MasterChef: The Professionals, and in 2017, he was officially appointed Scotland’s National Chef. Since then, he’s become a tireless ambassador for Scottish ingredients, traditional dishes, and the stories behind them.

Gary is also a lecturer at City of Glasgow College, where he helps train the next generation of chefs, and he’s deeply committed to showing that Scottish food is not only rooted in heritage but full of creativity, warmth, and modern flair.

This recipe is a perfect example of that philosophy. It takes the soul of Cullen Skink and transforms it into something a little bit special: a tart that’s just as good served warm for lunch as it is sliced up for a picnic or light supper.

As Gary says, the combination of smoked fish, potato, onion and milk is a real winner. Adding cheese gives the tart a little extra richness and body, and the result is something delightfully different. He’s even made versions of this around the world, including one memorable occasion at the Alaska Highland Games, using smoked halibut instead of haddock.

Cullen Skink Tart

This recipe makes 6 to 8 portions and is perfect for sharing.

Ingredients

For the pastry

• 200g (7oz) plain flour
• 100g (3½oz) butter
• 50g (2oz) Cheedar cheese, finely grated
• 1 egg
• Pinch of salt

For the filling

• 200g (7oz) potatoes
• 2 fillets of smoked haddock
• 1 onion
• 150ml (5fl oz) milk
• 100ml (3½fl oz) double cream
• 2 eggs
• Small bunch of dill
• Small bunch of chives
• 50g (2oz) smoked Cheddar cheese, grated
• Salt and pepper

Method

1. Start by making the pastry. Rub the flour, salt and butter together until you get a sandy texture.
2. Mix in the finely grated Cheddar.
3. Add the egg and bring the dough together carefully without overcooking it.
4. Roll into a ball, flatten slightly into a disk, wrap in cling film and chill in the fridge for 30 minutes.
5. Roll out the pastry thinly and line a 28cm (11in) tin with a removable base.
6. Line with greaseproof paper and baking beans and chill again for 10 minutes.
7. Preheat the oven to 180°C (350°F).
8. Bake the pastry case blind until crisp, then remove the beans and paper.
9. Meanwhile, dice the potatoes.
10. Prepare the haddock by removing the centre spine and any small bones around the edges.
11. Gently cook the onion in a saucepan over a medium heat for a few minutes without colouring, until soft.
12. Add the diced potatoes and the milk. Simmer until the potatoes begin to soften.
13. Add the smoked haddock and simmer for a couple more minutes.
14. Strain off the milk from the mixture and allow it to cool.
15. Once the milk has cooled, whisk in the cream, eggs, chopped dill and chives, and season with salt and pepper.
16. Add the potato, onion and haddock mixture to the pastry case.
17. Pour in the egg, cream and flavoured milk mixture. (It helps to put the tart case in the oven first, then pour in the liquid to avoid spills.)
18. Top with the grated smoked Cheddar.
19. Bake for around 30 minutes, or until the tart is just set.
20. Allow to cool to room temperature before slicing.

A Taste of Scotland, Baked into Every Slice

This is the kind of recipe that feels like Scotland on a plate: smoky, comforting, generous, and full of quiet character. It’s perfect for sharing, perfect for slowing down, and perfect for those moments when you want something that feels both homely and a little bit special.

If you make this at home, we’d love to see it. Tag us or share your bakes with the WeeBox Clan and let us know how it turned out.