Cullen Skink

The finest smoked haddock is selected to make this special soup.
Pack of

"We've spent time perfecting this traditional, North-East of Scotland, fish chowder recipe.  The finest haddock is specially selected and smoked over wood chips in a smokehouse to give this soup it's distinct flavour.  Scottish potatoes, onions, & fresh double cream are then combined to make this uniquely special, handmade soup."
Audrey Baxter

Part of our Chef's Selection range.

Contains 400g.

Potatoes (19%)
Smoked Haddock (Fish) (15%)
Onions (7%)
Double Cream (Milk)(5%)
Skimmed Milk Powder
Butter (Milk)
Modified Maize Starch
Wheatflour (with Calcium Carbonate, Iron, Niacin, Thiamin)
Stabiliser (Polyphosphates)
Black Pepper
Nutmeg Extract
Mace Extract
For allergens, including cereals containing gluten, see ingredients in bold.

Store in a cool, dry place. Once opened empty contents into a suitable food container and refrigerate below 5 degrees Celsius, Consume within 2 days.

Nutritional Information (per 100g)

Energy 351kJ/84kcal 
Fat 3.3g
of which saturates 2.0g
Carbohydrate 7.9g
of which sugars 3.5g
Fibre 0.5g
Protein 5.3g
Salt 1.1g