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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. 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. |
Scottish
Specials |