Burns Night Salmon & Leek Cullen Skink
This hearty soup from Northeastern Scotland is a real smokeshow. You'll build your soup base with leek, onion and garlic before adding salmon, potatoes and double cream. Finish up with a sprinkle of parsley and a dash of smoked salt.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Milk, Pepper, Salt, Water, Vegetable oil (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Boil a full kettle
Peel your potatoes and chop into bite-sized pieces, add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Once done, drain and return to the pot to steam dry
While the potatoes are cooking, peel and finely dice your brown onion[s]
Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely
Peel and finely chop (or grate) your garlic
Chop your parsley finely, including the stalks
Reboil a kettle, then heat a separate large, wide-based pot over a medium heat with a little drizzle of vegetable oil
Once hot, add the diced onion and sliced leek with a splash of water and cook for 6-7 min or until softened
Meanwhile, combine 300ml [450ml] [600ml] boiled water with 100ml [150ml] [200ml] milk and your vegetable stock mix – this is your milk stock
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add your salmon fillet[s] skin side down and cook for 9-10 min, turning once halfway, or until cooked through
Tip: Your fish is cooked through when it's opaque and flakes easily
Once the salmon is cooked through, remove and discard the skin, then break the cooked salmon into bite-sized pieces
Once the onion and leek has softened, add 1 tbsp [1 1/2 tbsp] [2 tbsp] butter
Once melted, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour with the chopped garlic and cook for 1-2 min or until fragrant
Once fragrant, add the milk stock and bring to the boil over a medium-high heat
Once boiling, reduce the heat to medium and cook for 3-4 min or until thickened – this is your soup base
Once the soup base has thickened, add the chopped salmon, cooked potatoes and your double cream and bring to the boil over a high heat
Once boiling, reduce the heat to medium, add a very generous grind of pepper and a generous pinch of salt and cook for 2-3 min or until thickened
Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted
Once the soup has thickened, add half the chopped parsley (you'll use the rest later!) – this is your salmon & leek cullen skink
Serve the salmon & leek cullen skink in a bowl and sprinkle over your smoked sea salt and the remaining chopped parsley
Serve the toasted ciabatta to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish, gluten, milk).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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