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The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock.
• Two fillets of undyed Scottish smoked haddock
• Two potatoes, peeled and cubed
• One leek, washed and chopped
• One onion finely chopped
• A handful of chopped chives and parsley
• 500ml of double cream
• 250ml of smoked haddock stock, made from haddock, bones and skin
• Handful of breadcrumbs
• 50g of grated Mull cheddar
1. In a thick bottomed pan, sweat down the onion and add the potatoes – do not colour.
2. Add the leek, stock and half the cream.
3. Bring to the boil and just as the potatoes are soft add the chopped smoked haddock.
4. Add some herbs and pepper and a touch more cream.
5. Serve in a bowl with herbs, breadcrumbs and grated Mull cheddar and glaze under a hot grill until just slightly brown.
6. Serve immediately
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