Finnan Haddie is named for the fishing village of Finnan or Findon in Scotland, where haddock was originally cold-smoked over peat.
Nowadays Finnan Haddie has become more of the name for any smoked (cod, salmon) dish of creamed fish, even though it is properly just the name of the fish. I (Ruth) never made it from haddock, which has not really been available to me. I have used smoked salmon or freshened salt cod fillets, both of which are traditionally acceptable. In Scotland in the old days, you made it from any fish you could get!
Finnan Haddie
(creamed fish)
2 lbs Finnan Haddie (smoked haddock) Can use other whitefish or salmon.
water
6 T butter
2 T minced onions
1 tsp paprika
6 T flour
2 c milk
1. Wipe Finnan Haddie with a clean, damp cloth and put in a sauce pot. Add just enough water to cover and simmer over low heat 10 minutes or until fish flakes easily with a fork, then lift it out and drain, reserving the liquor. Coarsely flake fish with fork and set aside.
2. Melt butter in a large skillet. Add onions and cook until translucent. Blend paprika and flour into onion/butter mixture.
3. Measure 1 1/3 cups of the reserved fish liquor and combine with the milk. Slowly add and stir into flour mixture.
4. Place over medium heat and cook about 5 minutes, stirring constantly until thickened. Add the flaked fish and stir gently.
5. Heat thoroughly. Serve garnished with parsley, if desired.
Traditionally served with or on toast.
Makes 6-8 servings.
