Cullen Skink

Cullen Skink

Cullen Skink is one of Britain’s famous soups, traditionally made with smoked haddock, potatoes, onions and cream. This soup comes from the small fishing town of Cullen in Moray, on the north-east coast of Scotland. The word “skink” meaning an essence or soup. Cullen Skink is an everyday dish here and usually served with crusty homemade bread.

servings: 2 | calories: 386 | cooking time: 10 min | weight: 157 gr / oz
Category: base camp, one-pot, soups

nutrition info:

calories: 386, protein: 31.6 g, carbs: 19.9 g, fat: 19.5 g, sugars: 0.7 g, sodium: 1310 mg

you'll need:

2 tablespoons full cream milk powder (Nestle Nido)
1/2 vegetable bouillon cube, crushed
1/4 cup instant mashed potatoes
1 tablespoon ghee
1 small shallot
1 pouch smoked haddock (about 100g/3.5oz) or salmon fillet

at home:

Mix dried milk powder, bouillon cube and instant mashed potatoes in a zip-lock bag.
Pack remaining ingredients separately.

on the trail:

Melt the ghee in a pot over medium-low heat.
Add finely chopped onions and cook until soft and translucent.
In a mug, combine dry soup mixture with 2 cups of cold water.
Bring to a boil; season to taste with salt and pepper.
Add flaked fish to the pot and cook for a further 5 minutes, stirring occasionally.


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