What to do with some bits of smoked salmon 


Smoked Salmon Tortilla

1. Gently fry half an onion in some oil
2. Par-boil dice a couple of potatoes
3. Put potato in with onion and fry a little
4. Add some pepper and mixed herbs
5. Scatter some chopped smoked salmon on
6. Beat up four eggs and pour on top
7. Brown a little under the grill if liked
8. Serve with some greens

The one in this illustration seems to have been served with some sort of fruit salad - sounds an intriguing idea.

See also 10 things to do with smoked salmon from the BBC Good Food: http://www.bbcgoodfood.com/howto/guide/10-things-do-smoked-salmon and http://www.bbcgoodfood.com/recipes/collection/christmas-smoked-salmon

A few years ago I went to a The Ship Inn in North Berwick (https://plus.google.com/100087538062394377533/about?hl=en)  and enjoyed an excellent Cullen Skink, something which I've never been able to repeat and we haven't returned to NB, so have decided to make some myself.  But first the history of this dish.

Cullen Skink is a local speciality from the town of Cullen which is in Moray, on the north east coast of Scotland (http://www.itraveluk.co.uk/content/743.html). 

The soup is often served as a starter at formal Scottish dinners.  Cullen Skink is widely served as an everyday dish across the north east of Scotland.

It has been described as 'smokier' and more assertive than chowder, heartier than classical French bisque.

The name skink is derived from Gaelic, a Scots word for a shin, knuckle or hough of beef which has developed the secondary meaning of a soup, especially one made from these.  The word ultimately comes from Middle Dutch schenke, shin, hough, similar to the English word shank.

Cullen Skink

1 tbsp butter

1 medium onion

2 medium potatoes, cut into 1cm pieces

300ml water

250g smoked haddock

250ml milk

2 tbsp finely chopped parsley or chives

s&p

1. melt butter in saucepan, add chopped onions and cook gently for about five minutes.
2. Add potatoes and water and bring to the boil.
3. Simmer 10 minutes.
4. In another pan cover haddock with milk and cook gently for about five minutes, flake gently into large pieces, removing bones.
5. Add milk and flaked fish to saucepan and cook a further couple of minutes.
6. Season with s&p and sprinkle with the parsley or chives.
7. Serve with crusty bread and butter.

see also: http://www.heraldscotland.com/food-drink/celebrity-chefs/simply-special-how-to-make-traditional-cullen-skink.2012121981