Healthy Cullen Skink


Serves 4
  • 500g Scotty Brand potatoes


  • 2 smoked haddock fillets, (skinless and boneless)
  • 135ml water
  • 1 onion
  • 1 pint semi skimmed milk
  • 25g low fat spread
  • ground black pepper, to taste
Print Recipe


  • Wash, peel and dice potatoes. Place in a large pan with boiling water and cook until soft, approximately 20 minutes.
  • Peel onion and chop finely.
  • Place the haddock in a medium sized frying pan with enough water to cover it, no more. Bring to the boil and add the chopped onion, then turn down the heat and simmer gently.
  • When the haddock is cooked, separate the flakes using a fork. If they don't separate easily a little more cooking is needed.
  • In a small pan, bring milk to the boil and then add this to the fish.
  • Drain potatoes, return to the pan then add low fat spread and mash using a masher or fork until smooth.
  • Stir potato into the fish, to thicken the soup and add black pepper to taste.