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Akaroa Salmon 'Cullen Skink'

Akaroa Salmon 'Cullen Skink'

Recipe by Tony Smith. 

(Cullen) a small picturesque fishing port on the northeast coast of Scotland. 

(Skink) Scottish word for beef shin also meaning broth or soup made from the same. Cullen Skink is authentically made using smoked haddock. 

This recipe with Akaroa smoked salmon is hearty and more than a soup, perfect for the winter season. You can use either hot or cold smoked salmon. 


Recipe makes a generous serving for four. 


400g hot or cold smoked Akaroa salmon 

40g butter

3 medium-sized potatoes 

1 leek, around 200g

1/2 a white onion, 120g

600mls water

1 even teaspoon salt

500ml full cream milk

white pepper to season 

chopped parsley or chives to finish



Dice the leeks and onions; place them in a saucepan with the butter, put on a low heat, and cook until softened. Peel and cut the potatoes into 1cm dice. Add to the onions and leeks along with the water and salt. Bring to a gentle boil and cook until the potatoes are soft. Crush some of the potatoes with a wooden spoon to amalgamate and thicken the broth a little. (If you are preparing the dish ahead of time it can be prepared to this point and kept aside). 

To finish: 

If the fish is cold smoked let it gently simmer a few minutes in the milk, flake the fish and add it, and the milk to the heated broth. Finish with some freshly chopped parsley and a good pinch of white pepper. 

If the fish is hot smoked, add the milk to the broth, bring back to the boil, then add the fish flaked a little. Season with a generous pinch of white pepper. 

In both cases, once the fish is added try not to cook too long as it is quite nice to have chunky pieces of fish that make this dish as much of a meal as it is a soup. 

Serve with fresh bread and butter. 

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