Cullen Skink - Scottish Food Guide
Victoria plum season is one of nature’s glorious bounty. Each year we patiently wait, watching the green plums ripening within our reach in our coastal The
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at scottishfoodguide.com.
Ingredients
- 1 large fillet smoked undyed Finnan haddie (ours is from HS Murray Inverkeithing)
- 15 mls Summer Harvest rapeseed oil
- A knob of chive butter
- 1 Musselburgh leek (peeled and finely chopped)
- 3 medium potatoes (peeled and diced ( Arran Victory are lovely for this))
- 300 ml water
- 450 mls whole milk
- Freshly milled pepper
- Parsley/dill
- 150-200 mls double cream
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