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Andy Aitken's recipe - Cullen Skink - 3 December

Cullen Skink recipe from Scotia Restaurant & Whisky Bar


350g smoked mackerel (or any undyed smoked fish)
650ml cream
Bay leaf
8g thyme
1 medium onion - diced
2 medium potatoes - diced
10g butter
120ml white wine
3-4ml lemon juice
5 cloves garlic
Seasoning to taste


Sweat off thyme, bay leaf and onion in butter. Add wine and cream and cook gently for 15 minutes.  Add potatoes and smoked fish and cook until potatoes are tender. Remove bay leaf and season.

Garnish as appropriate (smoked salmon!).

Serves 4-6.