Elizabeth's Kitchen Diary

a seasonal food & travel blog

  • Home
  • Start Here
    • As Seen…
    • PR & Disclosure
    • Privacy Policy
  • The Food
    • All Manner of Sweet Things
      • Cake
      • Chocolate
      • Cookies
      • Ice Cream
      • Squares
      • Everything Else
    • Veggie
      • Salad
      • Vegetarian
      • Vegan
    • Carbohydrates
      • Bread
      • Pasta
      • Potato
      • Gluten Free
      • Rice
      • Pastry
    • Soup
    • Hoof & Feather
      • Beef
      • Chicken
      • Lamb
      • Pork
    • Fin & Shell
    • Breakfast
  • The Adventures
    • Shetland
    • Belgium
    • England
    • France
    • Italy
    • Latvia
    • Norway
    • Scotland
    • Spain
    • The Caribbean
    • USA
  • Contact
Home » Adventure » Scotland » Cullen Skink at the Top of a Mountain

Cullen Skink at the Top of a Mountain

Published on November 22, 2015 by Elizabeth Atia 34 Comments
Last Updated on January 3, 2021

Jump to Recipe Print Recipe

The Ptarmigan – Scotland’s highest restaurant at 1090 metres.

Cullen Skink

Situated in the top station on Cairn Gorm Mountain, in the most unexpected of places, you’ll find Scotland’s highest restaurant – The Ptarmigan.

At 1090 metres/ 3500 feet above sea level it’s no problem to access thanks to Scotland’s only Funicular Railway – a train carriage pulled 1.9 km up the mountain at 11 miles per hour.

Cairn Gorm Funicular

We took a visit up this mountain while we were camping in Aviemore in the summer of 2014, and although it was an interesting thing to do the whole experience was rather underwhelming. You don’t feel like you’re on top of a mountain. You’re not allowed to leave the top station in a bid to help protect the landscape (which is rather similar to the landscape of Shetland) unless you are on a guided tour or mountain bike trek, so all we could see was from the windows of the funicular or the viewing platform at the top station.

So, standing outside on the freezing cold and incredibly windy observation deck I took three quick panoramic photos (one of which is blurry) and one proper photo (below), none of which convey the sheer scale of elevation and openness. Saying that, they’re not really mountains are they? they are just kind of big rolling hilly hills? (She says, having lived for a time in the Rocky Mountains of Canada!). It probably would have been more satisfying to hike up the mountain, but given the weather being poor and having small children in tow we opted for the funicular.

Cairn Gorm Mountain

You can see Loch Morlich in the distance, where we biked to on our family mountain biking ride. The top station is also home to the highest post box in the British Isles – a photograph of which I took for Ness over at Jibber Jabber UK, who at the time, was collecting photographs of post boxes in the UK. There is also a museum/information area which describes much of the history of the mountain. This was quite fascinating and I could have spent ages browsing, but the family were keen to move on and upwards. There’s also a gift shop where, for the first and only time on our entire mainland holiday I managed to find a sew on souvenir badge for my ruck sack.

Cairn Gorm Mountain
Cairn Gorm Mountain highest post box

They serve a wicked cullen skink soup on the top of Cairn Gorm at The Ptarmigan restaurant. At £4.95 for soup and crusty bread that’s a pretty good lunch with a fantastic view.

Service in the restaurant was good, although it’s cafeteria style rather than table service, and they have a pretty good selection of dishes considering fresh food has to be lugged up the mountain every day.

Cullen Skink

Cullen skink, Scotland’s famous smoked fish soup, is a remarkably simple soup recipe to make. The key is to use quality locally sourced ingredients. It doesn’t need any extra fancy ingredients – just some smoked fish (usually haddock), milk, leeks and/or onions, potatoes and, if you’re feeling indulgent, a bit of cream.

I used smoked haddock from Blydoit Fish here in Shetland, leeks, onions and potatoes from my Turriefield veg box and Shetland Dairy milk and cream to make my soup. Turriefield onions are very strong flavoured so I only used half of one in my soup recipe. If you’re using supermarket onions you might need to use a whole one.

I gently poach the smoked fish in the milk first so that it doesn’t overcook and become rubbery. A sprinkling of parsley is added for a touch of color.

Cullen Skink

Cullen Skink

A hearty Scottish fish stew recipe.
5 from 2 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Author: Elizabeth

Ingredients

  • 250 grams smoked Shetland haddock
  • 400 ml full fat milk
  • 6 whole peppercorns
  • 1 tbsp butter
  • 1 large leek finely sliced
  • 1/2 onion finely diced
  • 2 rashers smoked streaky bacon finely chopped
  • 350 grams potatoes peeled and cut into 1 cm dice
  • 120 ml double cream
  • sea salt to taste
  • freshly ground black pepper to taste
  • parsley to garnish

Affiliate Links

This recipe card may contain affiliate ingredient and equipment links. As an Amazon Associate I earn from qualifying purchases.

Instructions 

  • Place the fish in a wide saucepan along with the whole peppercorns and cover with the milk. Bring to a gentle simmer and switch the heat off, pop the lid on, and leave to stand for 10 minutes.
  • Meanwhile, heat the butter in a soup pan and gently cook the leeks, onion and bacon until the vegetables soften.
  • Add the peeled, cubed potatoes and cook for a further five minutes.
  • Strain the fish reserving the milk and discarding the peppercorns. Keep the fish warm (I pop it in a bowl and put a plate on top).
  • Add the milk to the potatoes and vegetables and simmer, gently, until the potatoes are tender. Don't worry if the milk curdles a bit.
  • Using a hand blender or potato masher, puree half of the mixture (a hand blender will give you a creamier texture) and return to the pan.
  • Add the double cream and flake and add the fish. Season to taste.
  • Reheat the soup but don't allow it to boil.
  • Serve immediately with a sprinkling of fresh or dried parsley.
Tried this recipe?Mention @TangoRaindrop or tag #elizabethskitchendiary!

LINKING UP WITH A FEW FOOD BLOGGING CHALLENGES
Recipe of the Week by A Mummy Too

OTHER SMOKED FISH RECIPES YOU MIGHT LIKE
Smoked Mackerel Pate by Fab Food 4 All
Smoked Mackerel, Plantain and Broccoli Stir Fry by Recipes from a Pantry
Kale, Smoked Salmon & Cream Pasta by Family, Friends, Food
Leek and Smoked Mackerel Quiche by Hedgecombers

If you want to be kept up to date on my recipes, occasional craft tutorials, adventure stories and giveaways then please subscribe to my weekly newsletter; it gets sent out every Monday morning if there is new content. Your email address won’t be passed on to anyone, you will never be spammed and you are free to unsubscribe at any time, no questions asked. Make sure you confirm your subscription or you won’t receive the newsletter – if it hasn’t arrived check your junk mail folder.

[wysija_form id=”1″]

Filed Under: Adventure, Recipe, Scotland, Soup Tagged With: Cairngorms, cullen skink, haddock, mountain, Scotland, smoked fish, Soup

« Bramley Apple Crumble
Maple-braised Venison Bourguignon »

Comments

  1. lindsey stuart says

    April 2, 2016 at 8:54 pm

    Oh wow I love Cullen skink! This has me hungry 🙂

    Reply
  2. Working mum Blog says

    January 29, 2016 at 11:15 pm

    Sounds and looks like a beautiful place. I would love to visit one day. The recipe looks easy – so a huge plus for that. I usually buy smoked haddock and fry it up with eggs. But next time I buy some I’ll be trying this recipe. Thanks for sharing

    Reply
  3. Life as Mum says

    January 29, 2016 at 12:08 pm

    Oh wow lucky! Looks like such an amazing place. Fantastic photos

    Reply
  4. Tanya Brannan says

    January 27, 2016 at 12:25 pm

    This looks an amazing place! I absolutely love Cullen Skink, its my favourite soup! Thank you for the recipe, I have never tried making it myself, but youv’e made it look so easy

    Tx

    Reply
  5. Ana De- Jesus says

    January 26, 2016 at 5:39 pm

    It must be amazing sampling fresh delicious produce on what must seem like the top of the world. Seriously though that view takes my breath away.

    Reply
  6. Catstello says

    January 25, 2016 at 5:50 pm

    Wow, what a wonderful experience! Can’t think of a more perfect place to enjoy this dish.

    Reply
  7. Laura Hartley says

    January 25, 2016 at 11:55 am

    Never heard of cullen skink soup before but it looks like a really lovely warm dish for a cold day! I want to start making more soups as I’ve got a blender now and this looks tasty and healthy!

    Reply
  8. Kacie says

    January 25, 2016 at 9:35 am

    This looks so comforting and tasty. The perfect treat for when you’re at the top of a mountain!

    Reply
  9. Emma White says

    January 23, 2016 at 10:47 pm

    Oh my I am utterly jealous what an amazing view

    Reply
  10. Rebecca Smith says

    January 22, 2016 at 9:49 pm

    Oh wow looks like a lovely place to have something to eat!

    Reply
  11. Rachel says

    January 19, 2016 at 9:39 pm

    I am totally drooling at this, what an amazing bowl of comfort it looks and sounds x

    Reply
  12. Diane says

    December 31, 2015 at 4:30 am

    Lovely place for a light lunch! I love the pics and your soup. I’m not a fish person, but i’d try a bowl of it!

    Reply
  13. Diane says

    December 31, 2015 at 4:27 am

    I gotta say that’s a fabulous place to eat lunch! And what a tasty soup! I can imagine the pace was slow getting up there, and maybe a bit boring but now you’ve got the recipe and the pics of that great view. And memories! Fun!

    Reply
  14. Becca @ Amuse Your Bouche says

    December 3, 2015 at 6:52 pm

    I can’t think of a better place to eat a bowl of hot soup than somewhere with that view!! Your homemade version looks absolutely lovely too.

    Reply
  15. Dannii @ Hungry Healthy Happy says

    December 2, 2015 at 4:53 pm

    Wow – what a view from that restaurant. I bet it made everything taste so much better with a view like that.

    Reply
  16. Katerina says

    December 1, 2015 at 3:59 pm

    What a delightful trip and view and what a delicious stew!

    Reply
  17. Sandi (@sandigtweets) says

    November 30, 2015 at 8:26 pm

    This is a beautiful soup. I haven’t been to Scotland in quite a few years so it was fun to enjoy your photos as well 🙂

    Reply
  18. KC the Kitchen Chopper says

    November 29, 2015 at 7:27 pm

    This soup has my mouth watering. What a wonderful combo of flavors and textures.Plus, thanks for the funicular tour of the mountain.

    Reply
  19. justine @ Full Belly SIsters says

    November 29, 2015 at 5:43 pm

    How beautiful! And your soup looks absolutely wonderful, yum 🙂

    Reply
  20. Debi @ Life Currents says

    November 28, 2015 at 11:58 pm

    Beautiful pictures! Thanks for sharing them. And the soup looks and sounds delicious!

    Reply
  21. nessjibberjabberuk says

    November 28, 2015 at 10:14 pm

    Thank you for adding to my post box collection! You’ve now sent me Britain’s most northerly and highest post boxes! I haven’t been sent any in ages but I have managed to go and see some of them myself. I must make it further up Scotland some time. I had cullen skink in one my favourite restaurants by the River Teviot earlier in the year. I keep meaning to make it at home as it really is a meal in itself.

    Reply
  22. Stella says

    November 24, 2015 at 11:26 am

    The stew recipe looks quick and easy to prepare. Trying it.

    Reply
  23. Ana De- Jesus says

    November 24, 2015 at 8:32 am

    It sounds like a hearty soup that is for sure and I imagine it to be very filling. Great that it uses fresh produce.

    Reply
  24. Michelle @ Greedy Gourmet says

    November 23, 2015 at 10:56 am

    Your soup looks lush! Just checked our Ptarmigan’s webcams and it’s looking c-c-c-cold and sssssnowy there. Brrrrrr.

    Reply
  25. Naomi says

    November 23, 2015 at 9:30 am

    Love the view and the food looks amazing! perfect for this time of year.

    Reply
  26. Diana says

    November 23, 2015 at 8:43 am

    I would love to visit one day! I’ve never been to Scotland before, but hopefully next year I will visit 🙂 The soup looks amazing and perfect for these cold days x

    Reply
  27. fashion-mommy says

    November 23, 2015 at 1:24 am

    Can never get my head around the idea of fish soup, but so want to go to a cafe at the top of a mountain now!

    Reply
  28. Rachel says

    November 22, 2015 at 11:15 pm

    I got super excited reading this, thinking ooo, Elizabeth and family are near up a hill from me right now! Ach well! I’ve only ever had chips up there, after I escaped a wildlife photography white out on a nearby trail. I turned back and took the funicular up to the restaurant instead, and got a plate of chips for comfort, haha.

    I think Cullen Skink has the best name ever for a soup, if only I wasn’t a gosh-darn veggie I’d have tried it years ago!

    Reply
  29. Jo of Jo's Kitchen says

    November 22, 2015 at 10:36 pm

    I have been up to the top of Cairn Gorm mountain twice but never knew they did Cullen Skink there. Your version looks amazing and I hope to make it myself soon

    Reply
  30. Katie Bryson says

    November 22, 2015 at 9:49 pm

    A warming bowl of fish soup with that amazing view sounds pretty close to perfect to me!

    Reply
  31. Laura says

    November 22, 2015 at 1:02 pm

    Oh wow what a spectacular place to have some warming soup – love Scotland – lived in Edinburgh for almost two years and need to go back

    Laura x

    Reply
  32. Johanna GGG says

    November 22, 2015 at 12:40 pm

    I love the words Funicular and cullin skink but while I love to make vegetarian versions of Scottish dishes I can’t see myself doing it with cullen skink as fish is challenging. I would like to go up the funicular railway partly so I could just say the word over and over as I told people I had been on it 🙂

    Reply
  33. Bintu | Recipes From A Pantry says

    November 22, 2015 at 11:37 am

    I have never ever had Cullen skink and right now I would welcome a huge bowl of it as I am soooooooooo cold.

    Reply

Trackbacks

  1. Cullen Skink at the Top of a Mountain | UK Food and Drink News – Nosh Online says:
    November 22, 2015 at 11:32 pm

    […] View Original Article […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About Elizabeth

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home - for now. One eye is always on the horizon. Read More…

  • E-mail
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEARCH OUR WEBSITE

Foodies100 Index of UK Food Blogs
Foodies100

Connect

Daydream adventurer. Expat Canadian. Foodie. Calls Shetland home, for now. One eye is always on the horizon.

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Latest Posts

Image of two traditional British pork pies one with a slice cut out of it to show the meaty insides.
Image of large glass jar filled with peanut butter granola tied with a dark burgundy ribbon and a natural paper tag reading 'To Mum and Dad, Happy Christmas!'
Image of a square white dinner plate with lamb leg steaks, celeriac puree and red wine jus for a romantic meal in.
Image of meat barbecuing on black oil drums in the Caribbean.
Image of jewelled couscous recipe on a serving plate with Moroccan-style slow cooked lamb, hummus, flatbread and plain yoghurt.
Header image collage for food photography bag.

Sustainability

This website is hosted Green - checked by thegreenwebfoundation.org

Copyright © 2021 · Elizabeth's Kitchen Diary Ltd. · Website by Callia Web