Cullen Skink and Salt Bread #EattheWorld

I am catching up on some countries I never posted for Eat the World. These are two dishes from Scotland.

Cullen Skink

The name of this rich soup comes from the fishing village of Cullen, in Northern Scotland. "Skink" is a soup made originally from a shin of beef; it is sometimes called Smoked Haddock Chowder.

• 1 leek, trimmed and thinly sliced

• 1 fennel bulb, trimmed and finely diced

• 1 onion, diced

• 2 shallots, diced

• pat of butter

• splash of olive oil

• 4 potatoes, washed and diced

• 2 pieces of smoked trout (I used the canned variety from Trader Joe's)

• 1 can smoked oysters (I used Trader Joe's version)

• 2 lbs white fish (I used an Alaskan cod)

• 6 cups organic chicken stock

• 1 cup heavy whipping cream

• 3 Tablespoons freshly parsley, chopped

• freshly ground pepper

• fleur de sel

• freshly grated nutmeg for garnish

Heat oil in a large soup pot and gently fry the leeks, fennel, onion, and shallots in a pat of butter and a splash of olive oil. Add the potatoes to the pot and cook for 5 minutes. Add the stock to the pot and the seafood. Bring to a boil. Reduce the heat to a simmer and cook for 30 minutes. If the potatoes are tender, stir in the cream and mash lightly. Season with fleur de sel and freshly ground pepper. Stir in the fresh parsley before serving. Serve with a sprinkling of freshly grated nutmeg.

Salt Bread

For the bread...I love that this is a fairly quick yeast bread, with only two rises that equal one hour. It has a tender bite and a crisp exterior. We love it.

• 3 cups white whole wheat flour

• 2 teaspoon organic dark brown sugar

• 1 Tablespoon fleur de sel

• 2 Tablespoons olive oil

• 1 Tablespoon active dry yeast

• 1 cup warm water

Place the salt, flour, and yeast in a large mixing bowl and slowly add warm water, mixing continually until the mixture forms a stiff dough, add more flour until you have a dough stiff enough to knead.

Lightly flour the work surface, and knead dough for 10 minutes until it is smooth and elastic, then place in a greased bowl. Now place bowl in a warm place for 40 minutes until it has doubled in size.

Preheat oven to 400 degrees Fahrenheit.

Roll dough into fist-sized balls and place in a greased baking dish. Sprinkle with more salt then let rise for another 20 minutes or, again, until the dough has doubled in size.

Place in the oven and bake for 25-30 minutes until rolls are golden brown and sound hollow when tapped.