Enjoy All of the Trimmings

Cullen Skink

This is a hearty dish Jamie and his warriors would have wished existed for their long marches. It actually originated in Russia and was made with potatoes, onions and beef. However, the cooks of Cullen in Moray on the North Sea coast had nowhere to find beef scraps so they opted for fish trimmings then added the smoked part for extra flavour.

Why not give it a try? It only takes ten minutes to prepare!


  • 450g of potatoes, peeled and diced roughly into 1cm squares
  • 1 tablespoon of summer harvest rapeseed oil
  • 1 finely chopped onion
  • 450g of undyed smoked haddock, skinned and cooked
  • 300ml of boiling water (you can use chicken or vegetable stock, if you want, and pop in the haddock skin for added flavour)
  • 425ml of full cream milk
  • Salt
  • Freshly ground black pepper
  • Fresh chives

Preparation time: 10 minutes

Cooking time: 30 minutes


  1. Gently soften the onion in a heavy based pot
  2. Add the diced potato and stir for a few minutes
  3. Season lightly
  4. Add the milk/stock to the pot and place the fish on top
  5. Bring to the boil and simmer for 2 minutes then lift the fish out and set it aside
  6. Discard any bones and break the fish into chunks. Keep it warm
  7. Return the mix to the boil, reduce the heat and simmer for 8-10 minutes to fully cook the potatoes
  8. Stir in the fish, season and serve immediately, garnished with chives