Indulge in the sumptuousness of these Smoked Haddock Fishcakes, a luxurious tribute to the Scottish classic Cullen Skink - a hearty, smoky haddock soup from the northeast coast of Scotland.
The Origins of Cullen Skink
The tale of Cullen Skink originates from Cullen, a quaint village in Moray, Scotland. A century ago, the traditional 'skink' - a term referring to the beef shank or shin - evolved into a fish-based delicacy due to an abundance of smoked Haddock in the region. The soup, steeped in history and tradition, has now cemented its place as a quintessential Scottish dish, filled with hearty ingredients and rich flavours.
What Sets it Apart?
Our Luxury Smoked Haddock Fishcakes are pure indulgence. Unlike lighter fishcakes, these treats are rich and filling, offering a decadent dining experience that captures the essence of the original Cullen Skink. Quite frankly, you cannot buy a fishcake like this off the shelf.
About Our Ingredient Choices
Salted Butter: Adds depth of flavour, and its higher fat content enriches the dish.
Fishcake Mix: A time-saving marvel ensuring consistent taste and texture. No more wasting time and energy on boiling chips for ages.
Rustic Breadcrumbs: Crafted to endure frying, delivering that perfect crispy exterior.
Pre-Dust Number One: For efficient layering and coating, a must-have for busy kitchens.
Chives: An aromatic addition from the allium family, elevating the taste.
Bay Leaves: Add an aromatic complexity to the dish.
Smoked Haddock: Opt for traditional Finnan haddock or even dyed smoked Haddock for a robust, smoky flavour.
Single Cream: A kitchen staple, single cream adds a lush, velvety touch to the dish.
What You Will Need
|Skinned Smoked Haddock||3.5kg|
|Single Cream||1 litre|
|Finely Diced White Onion||500g|
|Freshly Chopped Chives||50g|
Pre-Dust Number One
|Rustic Breadcrumbs||as needed|
1. In a saucepan over low heat, melt the salted butter. Add the finely diced onions and bay leaves, sautéeing until the onions turn a light golden hue.
2. Incorporate the single cream and smoked Haddock, gently poaching until the fish flakes easily. Remove from heat and set aside to cool to a manageable temperature.
3. Discard the bay leaves and blend in the Fishcake Mix, stirring until the mixture absorbs all liquid.
4. Portion out the fishcake mix and roll each portion in Pre-Dust Number One. Press using a fishcake press for uniformity.
5. Chill the fishcakes, separating each with greaseproof paper.
6. To cook, dip each fishcake into a beaten egg or thin batter, draining off excess. Coat with Ceres Rustic Breadcrumbs, and then deep-fry to a golden brown.
This exquisite homemade cullen skink fishcake combines history, top-notch ingredients, and simple preparation - making it an easy yet impressive addition to any restaurant's menu.