This is not, as some folk think, an offensive small animal but a traditional recipe for soup from the Moray Firth area. Skink, in this instance, comes from the Gaelic word meaning “essence”.
Ingredients. (Serves 4)
1 large smoked or Finnan Haddock.
1 chopped onion.
1½ pints/900ml milk
1lb/450 grs potatoes
½ oz/15 grs butter.
Salt & Pepper.
1 bay leaf
2 tablespoons cream.
Parsley - chopped.
Boil, drain and mash the potatoes – keep hot.
Skin the haddock and put into a pan. Add the milk, onion & bay leaf. Bring slowly to the boil. Simmer until the consistency of the Haddock becomes creamy.
Pour the mixture through a sieve into a clean pan, separating the haddock, onion & bay leaf from the milk.
Flake the fish and add the flakes & the cooked onion back to the milk.
Stir in the hot mashed potatoes to make a creamy consistency. Add the butter gradually and the salt & pepper to taste. Bring back to the boil.
Stir in the cream and, before serving, sprinkle the chopped parsley on top.