The Hidden Harvest of The Sea

rss Facebook Twitter Linkedin

Latest News

Luxury Cullen Skink


With warnings in the news last week that we are racing towards an early winter, this week we thought we would bring you a recipe to warm you back up! Cullen Skink is a classic dish, and one which we are particularly passionate about in the Hebridies.  With fresh fish on our doorstep, this dish is a wonderful treat anytime of the year!


500 ml fish stock
1kg mussels, cleaned
40 g butter
3 tbsps sunflower oil
1 large onion
2 leeks thinly sliced
500g potatoes peeled and cut into 1.5cm pieces
600ml full fat milk 
150ml double cream
150ml cold water
1 tsp freshly ground pepper
750g undyed smoked haddock cut into 2cm pieces
1 tbsp chopped fresh herbs (eg, parsley, dill, coriander, mint, oregano)
2 tsp of Hebridean Sea Salt Flakes

Serves 4 - 6 people

  • Heat 200 ml of fish stock and when boiling add the mussels. Cook for 3-4 mins. Then strain and check that all the mussels have opened and put to one side (keep the liquid for later).
  • Heat the butter and oil in a pan and saute the onion for 5 mins then add the leeks and potato and saute for further 7 mins. Add the rest of the fish stock, milk and cream with 150 ml of water.
  • Strain the mussels cooking liquid and add to the pan and simmer until potato is firm but cooked.
  • Add the smoked haddock and simmer very gently for two mins. 
  • Remove all but 25 mussels from their shells and add shelled and unshelled mussels.
  • Heat gently for 1min and add ground pepper and Hebridean Sea Salt together with fresh herbs.
  • Serve with a  knob of butter and a few extra flakes floating on the top.

If you have any recipe ideas, please get in touch or tweet us @HebSeaSalt. 

Luxury Cullen Skink
Luxury Cullen Skink