Cullen skink Cullen skink Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Cullen skink is widely served as an everyday dish across the northeast of Scotland. Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the
Liver and onions where it is usually eaten along with boiled or mashed potatoes. Calf's or lamb's liver are the usual choices in the UK and is often accompanied by fried bacon. In the French traditional recipe the liver is fried with butter and bacon. In Catalan cuisine olive oil is used, instead of butter, and fried garlic is added to the mixture. In Italian cuisine, the "fegato alla Veneziana" recipe includes a dash of red wine or vinegar and the "fegato alla Romana" a dash of white wine and is cooked in lard. In the United States, liver and onions enjoys widespread