Akaroa Salmon ‘Cullen Skink’

Generous serving for four

Cullen Skink is traditionally made using smoked haddock. This recipe, made with smoked salmon, is hearty and more than a soup. You can use either hot or cold smoked salmon.

Photo: Akaroa Salmon

Ingredients

• 400g hot or cold smoked salmon
• 40g butter
• 3 medium-sized potatoes
• 1 leek, around 200g
• ½ a white onion, 120g
• 600mls water
• 1 even teaspoon salt
• 500ml full milk (blue top)
• white pepper to season
• chopped parsley or chives to finish

Method

Dice the leeks and onions; place them in a saucepan with the butter, put on a low heat and cook until softened. Peel and cut the potatoes into 1 cm dice. Add to the onions and leeks along with the water and salt, bring to a gentle boil and cook until the potatoes are soft. Crush some of the potatoes with a wooden spoon to amalgamate and thicken the broth a little.

(If you are preparing the dish ahead of time it can be prepared to this point and kept aside)

To finish

1.  If the fish is cold smoked simmer a few minutes in the milk, flake the fish and add it, and the milk to the broth, finish with some freshly chopped parsley and a good pinch of white pepper.

2. If the fish is hot smoked, add the milk to the broth, bring back to the boil, then add the fish flaked a little.  Season with a generous pinch of white pepper.

In both cases once the fish is added try not to cook too long as it is quite nice to have chunky pieces of fish that make this dish as much of a meal as it is a soup.

Serve with fresh bread and butter