Salmon and dill cullen skink
Prep time: 20 mins
Recipe photograph by Andrew Burton
This bowl recipe is creamy and comforting yet still light on calories, coming in at just under 500
Prep time: 20 mins
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Nutritional information (per serving)
- 25g butter
- 1 x 500g pack leeks, washed, trimmed and sliced
- 500g baking potatoes, peeled and cut into 1.5-2cm dice
- 2 x 240g packs lightly smoked salmon fillets (or 2 smoked fillets and 2 unsmoked)
- 500ml skimmed milk
- 1 bay leaf
- 500ml hot chicken stock or vegetable stock (use gluten free stock if required)
- 150g frozen peas
- ½ x 20g pack dill, stems discarded, finely chopped, plus extra to serve
- juice of 1 lemon, plus extra wedges or slices to serve
Step by step
- Heat the butter in a casserole or large saucepan, add the leeks, potatoes and some seasoning. Stir well, cover with a lid and cook gently for 5-10 minutes to start softening.
- Meanwhile, put the salmon fillets in a medium saucepan, cover with the milk and add the bay leaf; season with plenty of black pepper. Cover with a lid and slowly bring to the boil, then turn off the heat and set aside for 5 minutes. Strain the milk into a jug and roughly flake the salmon, keeping it in large chunks. Reserve the bay leaf.
- Add the stock, reserved milk, bay leaf and some seasoning to the leek pan. Bring to the boil; simmer for 10-15 minutes or until the potato is completely tender.
- Ladle half of the soup into a jug and use a stick blender to blitz until smooth (alternatively, use a potato masher to mash the potato, mixing it into liquid). Return this to the soup pan and stir until combined.
- Add the peas, cook for 1-2 minutes, then fold in the salmon, most of the dill and the lemon juice. Season, then ladle into warmed bowls, sprinkle with more dill and serve with lemon wedges or slices and crusty bread on the side, if you like.