We moved to Scotland or more specifically Edinburgh five and a half years ago. We moved to this breathtaking city which surprises and delights me everyday from a small town in Derbyshire which is equally as beautiful and is where my heart lies. In the past five years I have experienced many a Scottish delicacy some wonderful treats and some not so much I’m looking at you pizza super (deep fried pizza) and macaroni pies. I think one of the most delicious has to be cullen skink, which owes its deliciousness to the wonderful Finnan Haddie an undyed smoked haddock.
Cullen skink is a thick, milky, smoked fish soup with leeks and potatoes and is just delicious. Its smoky, creamy and hearty. This weekend I decided to incorporate all the typical cullen skink ingredients into a shortcrust pastry case to make a more transportable cullen skink experience, a tart that I could take the leftovers with me to work and have with a handful of peppery watercress a perfect combo in my opinion. Cullen skink works so well in a tart form I urge you to give it a try.