Dish

Finnan Haddie

Smoked Haddock

Finnan Haddie is made by smoking haddock over wood chips, which gives it a rich and smoky flavor. The smoked haddock is then poached in milk and served with boiled potatoes and a creamy sauce made with butter, flour, and milk. The dish has a rich and savory flavor, with a slightly sweet and creamy sauce.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Scottish cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Finnan Haddie is a traditional Scottish dish that has been enjoyed for centuries. It is often served for breakfast or brunch, and is a staple in the local cuisine.

Dietary considerations

Finnan Haddie is not suitable for those with gluten or dairy allergies.

Variations

There are many variations of Finnan Haddie, with different regions and families having their own unique recipes. Some variations may include additional ingredients, such as onions, leeks, or parsley. Some recipes may also use different types of fish, such as cod or salmon.

Presentation and garnishing

Finnan Haddie is typically served on a platter, with the poached haddock arranged neatly on top of the boiled potatoes. The creamy sauce is drizzled over the top, and the dish is garnished with fresh herbs or sliced onions.

Tips & Tricks

To ensure the haddock is fresh and safe to eat, it is important to buy it from a reputable fishmonger. The smoked haddock should be firm and slightly chewy, with a rich and smoky flavor. For a more flavorful sauce, add more butter or milk to taste.

Side-dishes

Boiled potatoes are a traditional side dish for Finnan Haddie. It can also be served with toast or other breads.

Drink pairings

Finnan Haddie pairs well with a light, crisp white wine, such as Sauvignon Blanc or Pinot Grigio. It can also be enjoyed with a cold beer or a glass of milk.