Prep 10 mins
Cook 10 mins
Finnan haddie is a smallish haddock caught in the North Sea or the Moray Firth of Scotland, cleaned and split, originally smoked over a peat fire on the beach. Its origin is Findon near Aberdeen, Scotland but found a new home on American shores in the colonies of New England. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- Cover finnan haddie with hot water and let stand for 10 minutes.
- Drain well, spread with butter, sprinkle with pepper and slide under a hot broiler until brown, turning once.