Cullen skink tart

cullen skink tart

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.

smoked haddock and leek tart

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.

smoked haddock tart

Cullen skink tart

smoked haddock tart

  • Prep Time: 45m
  • Cook Time: 40m

Ingredients

For the shortcrust pastry

  • 250 g Plain flour
  • 125 g Butter, cubed
  • 1 Egg

For the cullen skink filling

  • 1 tbsp. Butter
  • 1 Onion, diced
  • 1 Leek finely sliced
  • 6 Baby potatoes sliced
  • 300 g Undyed smoked haddock
  • 1 Bay leaf
  • 200 ml Whole milk
  • 100 ml Double cream
  • 3 Eggs
  • 2 tbsp. Chopped chives
  • 1 tbsp. Chopped Dill
  • Salt and pepper

Instructions

For the shortcrust pastry

  1. In a bowl rub together the flour and butter with fingertips until forms breadcrumbs. Add an egg and combine with spoon until the pastry starts to come together, add a little water if too dry. On a floured surface knead slightly to form a ball. Wrap in cling film and chill in fridge for 20 minutes.
  2. Preheat the oven to 160fan/ 180c/ 350f. Take the pastry out of the fridge and on a floured surface roll out to fit in your tart tin I used a large tin but you could use little tart tins. Grease the tart tin and line with the pastry. Cover with baking paper and weigh down with baking beans. Blind bake for about 15 mins. Leave to cool.

For the cullen skink filling

  1. In a pan add the butter and gently fry the onion, leek and potato until tender.
  2. In a pan poach the fish in the milk with a bay leaf for 5 minutes. Flake the fish and add to the potato and leek mixture. Set aside the milk.
  3. In a jug beat the reserved milk from poaching the fish with the cream and the eggs. Add salt and pepper and the chopped chives.
  4. Scatter the potatoes, leek , onion and haddock into the pastry case. Pour over the milk and eggs and cook for about 40 minutes until set and browned on top. Serve sprinkled with dill.

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