Finnan
Haddie
Named
after Findon, Scotland, a fishing village near Aberdeen, finnan
haddie ( haddock ) is partially boned, lightly salted and smoked
haddock. It was originally smoked over peat fires, a rarity now
in wide commercial production. In Scotland, finnan haddie has
long been a favorite breakfast dish. It's available whole or in
fillets and can be refrigerated, tightly wrapped, for up to a
month. Finnan haddie is best baked, broiled or poached. It's generally
served with a cream sauce.
Finnan Haddock with Cheese
1 teacupful cooked finnan haddock
2 oz. grated cheese
1 egg
1 oz. butter
1 tablespoon milk
pepper, salt & mustard
a few rounds buttered toast
Free
the haddock from bones. Melt the butter, and add fish, cheese,
egg, milk and seasonings. Stir over the fire till hot, and serve
on buttered toast.
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