Kipper Cullen Skink

Created by: Charlotte Rogers

1 Ritchie's of Rothesay Kipper 

15g unsalted butter 

1 medium onion, chopped 

300g potatoes, peeled and cut into 2cm pieces 

1 bay leaf

600ml milk 

3 tbso double cream 

2 tbsp chopped parsley 

salt and pepper


Cullen Skink is traditionally used with smoked haddock, but we love this variation using our finest kippers. Keep warm this winter with this perfect starter or midweek meal. 


Serves 4 as a starter or 2 for lunch



1. Melt the butter in a large heavy-based saucepan. Add the onion and cook until softened.

2. Add the potatoes, bay leaf and milk. Bring just to the boil, then simmer for 10–15 minutes until the potatoes are soft.

3. Meanwhile, check the kipper fillets for pinbones and remove any with tweezers, then flake the fillets into pieces. Add most of the kipper pieces to the saucepan and season with salt and pepper.

4. Blitz the soup roughly with a hand blender, then stir in the cream and most of the chopped parsley. Reheat if necessary and serve hot, garnished with the remaining kipper pieces and parsley.