Cullen Skink Burns Night Smoked Haddock Recipe – Alfred Enderby
Prep: 15 mins - Cooking: 30 mins Serves: 4 A thick Scottish soup made using undyed smoked haddock, potatoes & onions. This soup is a local speciality, from the town of Cullen in Moray, on the...
Ingredients
- 250g Alfred Enderby Smoked Haddock Portion
- 1 medium onion
- 1 tbsp unsalted butter
- 400g (2 medium) potatoes peeled and cut into small cubes
- 250ml whole milk
- 300ml water
- small bunch of chive or spring onion finely chopped
- 1/2tsp Colemans English mustard*
- half a glass of white wine*
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