Andy Aitken's recipe - Cullen Skink - 3 December
Cullen Skink recipe from Scotia Restaurant & Whisky Bar
350g smoked mackerel (or any undyed smoked fish)
1 medium onion - diced
2 medium potatoes - diced
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!).