Introduction

Cullen Skink is a classic Scottish soup made with smoked haddock, potatoes, and onions. We've taken those incredible flavors and turned them into delectable fishcakes, grilled to perfection on the Arteflame. This method gives the fishcakes a crispy, golden crust while keeping the inside creamy and flavorful. No need for pans—just pure, wood-fired goodness!

Ingredients

• 1 lb smoked haddock fillet
• 1 lb russet potatoes, peeled and diced
• 1 small onion, finely chopped
• 1/2 cup unsalted butter, melted
• 1/4 cup fresh parsley, chopped
• 1/2 cup panko breadcrumbs
• 1 egg, beaten
• 1/2 teaspoon black pepper
• 1/2 teaspoon sea salt
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon nutmeg
• Butter (for grilling)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Allow the grill to heat up for about 20 minutes until the cooktop is hot and ready.

Step 2: Cook the potatoes and haddock

1. Place the diced potatoes on the flat top griddle, close to the center for higher heat. Cook until tender, flipping occasionally.
2. Lay the smoked haddock directly on the flat cooktop near the center for a gentle sear. Cook both sides until the fish is flaky.
3. Remove the cooked potatoes and haddock from the grill and let them cool slightly.

Step 3: Prepare the fishcake mixture

1. Mash the cooked potatoes in a bowl.
2. Flake the haddock and mix it with the potatoes.
3. Add the chopped onions, parsley, panko, egg, black pepper, salt, paprika, and nutmeg. Mix well.
4. Form the mixture into patties.

Step 4: Grill the fishcakes

1. Grease the flat cooktop with butter.
2. Place the fishcakes on the hot griddle near the center for a crispy sear.
3. Cook for 4-5 minutes per side until golden brown and crispy.
4. Transfer the fishcakes to a lower heat zone near the outer edge to finish cooking thoroughly.

Step 5: Serve and enjoy

1. Remove the fishcakes from the grill and let them rest for a couple of minutes.
2. Garnish with fresh parsley and serve hot.

Tips

• Use smoked haddock for the best traditional flavor.
• Butter adds richness and helps achieve a golden crust.
• Ensure the patties are well-chilled before grilling for better texture.

Variations

1. Spicy Fishcakes: Add 1 finely chopped red chili and 1/2 tsp cayenne pepper to the mixture.
2. Cheesy Fishcakes: Mix in 1/2 cup of grated aged cheddar for a cheesy twist.
3. Garlic & Herb Fishcakes: Add 2 minced garlic cloves and 1 teaspoon of mixed dried herbs.
4. Lemon & Dill Fishcakes: Replace parsley with 1 tbsp freshly chopped dill and add 1 tsp lemon zest.
5. Gluten-Free Fishcakes: Swap the panko breadcrumbs for almond flour or crushed gluten-free crackers.

Conclusion

Scottish grilled Cullen Skink fishcakes are packed with rich, smoky flavors and a satisfying crunch. Using the Arteflame grill gives them an unbeatable texture, perfectly crisped on the outside while keeping them moist inside. Whether as a hearty meal or a delicious appetizer, these fishcakes are sure to impress!

Best pairings

• Homemade tartar sauce with capers and lemon
• Grilled asparagus or charred green beans
• A crisp Scottish ale or a light white wine
• Warm, buttered oatcakes