Finnan Haddie (Smoked Haddock) Flavors of Cape Cod

By Carol Junkins
@CarolAJ

My husband loves this dish, he is from a Scottish family and his mom used to make it. The name comes from the Scottish town of Findon and the slang word for haddock. In the 1800s in Findon, fishwives hung lightly salted or, as Down Easters would say, slack-salted, haddock in their chimneys to be smoked gently over peat fires. (Peat gives that nicely smoky flavor to some scotches, you know.) The delicious result was Findon haddock or, in the colloquial, finnan haddie, even when it was no longer made only in Findon, Scotland.
The picture and recipe are from the cook book "Flavors of Cape Cod"

Rating:

★★★★★ 2 votes

Comments:

13 Comments

Serves:

4-6

Prep:

40 Min

Cook:

45 Min

Method:

Bake

Ingredients

2 lb: finnan haddie (smoked haddock)
2 c: milk or half and half
1 1/2 c: bec'hamel sauce (recipe follows)
4-5: potatoes, parboiled and quartered
2 Tbsp: butter
3 Tbsp: all purpose flour
1 c: chicken broth (can use some of the stock from the soaked fish)
1/4 c: lemon juice
: salt to taste,sliced thin lemons and parsley for garnish

How to Make Finnan Haddie (Smoked Haddock) Flavors of Cape Cod

Step-by-Step

1Soak finnan haddie which has had skin and bones (if any) removed in lukewarm milk or half and half or water for 30-40 minutes. Drain well. Put fish in 9" X 13" baking dish.
Surround the fish with the quartered potatoes. Cover with Bechamel sauce.
Bake in a 350 degree oven until potatoes are done =45 to 60 minutes. Serves 4-6
(picture from Ifood)