Updated December 5, 2017
SMOKED HADDOCK ( FINNAN HADDOCK) FROM SCOTLAND
January 2003 issue of Gourmet Magazine,
FINNAN HADDIES ( SMOKED HADDOCK )
( named after the hamlet of Findon near Aberdeen where this haddock cure was first practised).
Finnans may be cooked in several ways
e.g. grilled, baked or poached - and make a delicious breakfast, lunch or supper dish.
My favorite method is to poach as follows:
Wash and place the fillets in a pan containing 1/2" milk and a knob of butter.
Bring to a boil, reduce heat and simmer 3 - 4 mins.
If you wish you can thicken the sauce with a little cornstarch - I prefer without.
Serve with poached eggs and toasted wholegrain bread.
A Finnan Haddie Gratin - created in Gourmet Magazine's Kitchen and
printed in the issue dated, January 2003
"Potato and Celery-Root Gratin with Smoked Haddock"
Serves 6 to 8
- 2 medium onions, halved lengthwise, then thinly sliced lengthwise
- 2 tablespoons unsalted butter
- *1/2 lb smoked haddock fillet (finnan haddie), thawed if frozen, shredded with your fingers in to ½ inch pieces, discarding any tough part
- 2 tablespoons chopped fresh parsley
- 1 ½ lb celery root (sometimes called celeriac), peeled with a knife
- 2 lb large potatoes (preferably Russet or Yukon Gold), peeled
- 2 cups heavy cream
- ½ cup whole milk
- 1 teaspoon salt
- ¼ teaspoon black pepper
* I regularly use at least 1 lb
- Preheat oven to 375F
- Cook onions in butter in a 12 inch heavy skillet over moderate heat, stirring occasionally, until softened and just beginning to brown, 7 to 8 minutes. Remove skillet from heat and stir in haddock, 1 tablespoon parsley, and salt and pepper to taste.
- Halve or quarter celery root to fit slicer. Thinly slice potatoes and celery root (about 1/8 inch thick) with slicer. Layer one third of potatoes and celery root in buttered baking dish. Spread half of haddock mixture on top, then repeat layering with half of remaining vegetables, all of remaining haddock mixture, and then remaining vegetables. Stir together cream, milk, salt, and pepper and pour on top of gratin, then cover dish tightly with buttered foil.
- Bake gratin in middle of oven until vegetables are just tender, about 1 hour. Uncover and bake, basting 2 or 3 times with pan juices, until top is golden, about 30 minutes more. Let stand 10 minutes, then sprinkle with remaining tablespoon parsley.
Recipe by Ruth Cousineau.
The following text about Finnan Haddies is taken from the same Gourmet Magazine issue in the " Kitchen Notebook " section (pg. 97):
Even if you've never been to Scotland, one bite of finnan haddie will take you there. It's earthy, smoky, and smooth all at once, like an Islay single malt. Properly speaking, finnan haddie is haddock that's been split open, brined, and smoked to a pale straw-yellow color. Be aware, though, that it can be a white fleshed fish other than haddock, and that liquid smoke and food dyes are allowed, so make sure you get the good stuff [definitely avoid fluorescent, yellow coloration]. Shopping for the gratin on page 92, we found some excellent New England finnan haddie at our local fish market; we also ordered some from the Scottish Smoked Salmon Company in Maryland (1-800-278-4050; email@example.com). Owner, Etta MacKay, imports it from her hometown of Tobermory on the Scottish island of Mull. As you can see from the photograph, the pieces of fish look different (the piece from New England is from a larger fish), but they were both delicious; on balance, MacKay's was smokier and silkier. The recipe which makes a great brunch dish or Sunday night supper, calls for a half pound piece, but take our advice and buy a pound or more; it keeps beautifully in the freezer for months. Use if for kedgeree or for the chowder known as cullen skink.
Kedgeree - Two Methods ( serves 4 - 6)
Hindu “khichri”, the original kedgeree, is a dish of boiled rice, dried fish and lentils.
It was brought back home to the UK at the beginning of the nineteenth century when
smoked haddock and eggs were substituted for some of the original Indian ingredients.
Kedgeree became the mainstay of Victorian breakfasts. It is one of the most comforting of dishes.
3/4 cup long grain or basmati rice
2 Finnan Haddocks ( approx 1.5lb)poached in milk and butter
4oz unsalted butter
4 - 5 hard-boiled eggs ( or Method 2: uncooked eggs)
1/2 cup chopped parsley, chives etc
Pinch of nutmeg and cayenne
1 teasp. curry powder (or garam masala + a pinch of turmeric)
Worchester Sauce ( optional)
Freshly ground pepper
Lemon juice to taste
Method (1). Poach haddock and flake it roughly. Cook the rice .
Melt butter in a large pan and add fish, rice, lemon juice,seasonings etc
together with with the stock from poached fish. Heat gently stirring lightly. At the last minute
add three chopped eggs and pile onto a hot dish.
Garnish with remainder of chopped eggs and herbs.
Method (2). Fry 1 onion in butter, add 1 teasp. curry powder and mix with cooked rice.
Mix lightly beaten eggs together with some of the milky fish stock and
add to butter mixture.over moderate heat till almost scrambled,
Finally stir in the flaked haddock just to heat before removing from stove.
Add some chopped parsley, chives or other herb.
Season with pepper and sprinkle with parsley/chives.
CULLEN SKINK ( A chowder-type soup)
This is a traditional soup recipe from the little fishing port of Cullen on the shores of the Moray Firth.
“Skink” is from a Gaelic word meaning ‘essence’.
1-2 lb smoked Haddock Fillets
2 medium onions, peeled and chopped
2 large potatoes (1.5lbs approx) peeled and chopped ( Jerusalem artichokes can be substituted)
1 bay leaf
1.5 pint milk
4oz unsalted butter
Pepper freshly ground
Chopped chives or parsley
Cover the haddock with cold water in a large pan.
Bring to the boil and simmer 4 –5 mins. Remove the fish with a slotted spoon and flake into chunks then set aside.
Add the onions, bayleaf and potatoes to the pan with plenty of pepper.
Cover and cook over a moderate heat for about 12 to 15 minutes until the vegetables are tender.
Remove the pan from the heat and, using a potato masher, roughly mash the contents, keeping some of the texture.
Add the milk and the butter then bring to the boil and simmer for a couple of minutes.
Add the fish, reheat gently for 2-3 minutes, season to taste then serve piping hot in warmed soup bowls with a swirl of cream and some chives.
Serve with triangles of toasted wholegrain bread or oatcakes and butter.
MORE SMOKED HADDOCK RECIPES WILL FOLLOW AT A LATER DATE.
We invite our readers to share their favorite recipes.
We ship worldwide to you, your family, friends, and business customers in the USA & Canada.
To destinations in the USA we ship from Maryland.
Gifts for Europe are shipped directly from Scotland.
Call Etta MacKay at 1-800-278-4050 or 301-924-0595 Fax 301-924-2085
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Between shipments we send a Salmon Card with your greetings, telling the recipient that a gift of Scottish Smoked Salmon or Trout has been ordered and will be mailed when the next shipment arrives from Scotland.
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Updated December 5, 2017
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