Cullen Skink

DH walked into the kitchen tonight, looked into the pots and said, 'oh, liquid fish pie!' - and to be honest, that was spot on, it really was liquid fish pie. Unfortunately, due to the smoked fish it was also very/too salty despite me not having added any salt.

As I couldn't get any Finnian haddock, I used 300 g smoked herring - the alternatives would have been smoked mackerel, eel, trout or salmon. I wonder if Finnian haddock might be less salty, or perhaps a 'medium-sized' haddock is less than the herring I used. Also, the herring didn't have any noteworthy bones to speak of, so I just left the fish in the broth, flaked it as much as I could, and then added the milk without straining the bones and onion out of broth. I didn't cook the broth for an hour either; as I used a shallow but very wide pan, any liquid would have evaporated within 20 min anyway.