Usuba
Cullen Skink with Smoked Fish
Traditional Scottish soup with smoked fish, potatoes and milk. The dish turns out thick and hearty, cooks quickly and doesn't require complex skills. All ingredients are easy to find in the store.
- Total
- 60 min
- Standard serving
- 336.1 g
1
Ingredients
Total 7
Instructions
- 1
Step 1
Fillet the fish, remove all bones and cut into small pieces.
- 2
Step 2
Peel the potatoes, cut into cubes with a side of 0.5 cm and boil until cooked through.
- 3
Step 3
Finely chop the onion and fry it in a thick-bottomed pot until soft.
- 4
Step 4
Pour milk over the onion, add fish fillet and potatoes. Season with salt to taste. After boiling, simmer the soup over low heat for 10 minutes.
- 5
Step 5
At the end, add finely chopped herbs and green onions.
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