Cullen Skink may sound like an animal, but it's actually an incredibly flavorful, chowder-type soup originating in Scotland.
Smoked haddock fish cakes are a fabulous way to add more seafood to your diet. They are easy and quick to make, and will fit the bill for lunch or dinner!
Italian style smoked haddock salad is an easy and excellent fish dish that's great for Lent. Finnan Haddie salad is simply delicious!
Smoked catfish kedgeree with an Indonesian twist. Kedgeree is a melting pot of Anglo-Indian flavors, with flaked smoky fish and hard-boiled eggs sitting alongside rich and comforting spiced rice. When the dish left the subcontinent and passed between cultures, the recipe is re-inscribed and a new name bestowed. While rice remained the basis of the dish, hard-boiled eggs were added and lentils were replaced with flaked smoked haddock Smoked Catfish Kedgeree Ingredients 500g basmati rice 2 tablespoons coconut oil 1 small onion, finely chopped 1 lemongrass, white part only 2 kaffir lime leaves 300g smoked catfish, 1 teaspoon curry powder 1/4 teaspoon turmeric powder salt and pepper to taste hard-boiled eggs to serve scallion to serve Direction Wash basmati rice and soak for 15-30 minutes. Discard the water and drain the rice. Heat oil in a large pan. Add chopped onion and gently cook over medium heat for 5 minutes, or until softened and lightly browned. Stir in half of the smoked catfish, then add lemongrass, kaffir lime leaves, curry powder, and turmeric powder, cook for 2-3 minutes. Tip in basmati rice and stir until it is all well coated with the spiced oil. Pour in water or fish stock, …
How to make a Traditional Scottish Cullen Skink. Ingredients: Serves 4 1 pound smoked haddock fillet, not dyed8 ounces mashed potato, leftover or cooked fresh1 1/4 pints milkSmall handful flat-leaf parsley, leaves and stalks separated, plus more for garnish1 bay leaf2 ounces butter1 medium onion, fi
Scottish classic recipe for Cullen Skink, a smoked haddock chowder from the Scottish fishing village of Cullen