Cullen skink

Cullen Skink is a traditional Scottish soup made from smoked haddock, potatoes and onion. The dish originates from the town of Cullen in Moray, on the northeast coast of Scotland.

History

The name "Cullen Skink" reflects its place of origin, Cullen, and "skink," an old Scottish term for a shin or hough of beef, which was originally a key ingredient in the soup. Over time, smoked haddock replaced beef, transforming the dish into a fish soup.

Preparation

Cullen Skink is often described as a smoked fish soup, with a creamy base. The main ingredients are smoked haddock, potatoes, and onions. Some variations may include milk, cream, leeks, and other vegetables. The smoked haddock is usually poached in milk, and the potatoes and onions are cooked until they are soft. The soup is then blended until it reaches a creamy consistency. It is traditionally served with a sprinkle of chopped parsley and freshly ground black pepper.

Cultural Significance

Cullen Skink is considered a national dish of Scotland and is often served as a starter at formal Scottish dinners. It is also a popular choice for the first course on Burns Night, a celebration of the life and poetry of the poet Robert Burns.

See Also

• List of soups
• List of fish dishes
• Scottish cuisine

   This article is a fish-related stub. You can help WikiMD by expanding it!

This article is a stub related to food. You can help WikiMD by expanding it!

• 
  Cullen skink

• 
  Cullen Skink