Prep 10 mins
Cook 15 mins
I remember my mother making finnan haddie, and I always loved the smoky, creamy taste and texture of this dish. And now I like that it’s quick and easy to make. I especially like boiled potatoes and sweet green peas with it.
- Cut the onions in half, slice thinly, then cut the slices in thirds.
- Place the smoked fish,(cut in half if you need to make it fit into the skillet)onions and bay leaf into a large skillet and cover with water.
- Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
- Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
- In the same skillet, melt butter, whisk in flour and cook over medium-low heat, stirring until the flour is foaming but not browned - about 1 or 2 minutes.
- Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
- Season with salt, pepper and optional nutmeg, and leave to simmer slowly for an additional 1-2 minutes. If sauce is too thick, add more milk, 1 tablespoon at a time, stirring constantly.
- Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
- Serve with boiled potatoes.
My husband loves creaed finnan haddock and this is almost identical to my recipe. The only way he likes it served is over toast - but that is because it is the way he ate it as a child
Made & reviewed for ZWT 4 -Kumquat's Kookin' Kaboodles! Wow, this brings back some memories! As a child this was a favourite & my dad would cook this once a week for us.... we always referred to it as Finny Haddock. It was lovely seeing my kids enjoy something I did when I was their age! Thanks for a delicious recipe & a trip down memory lane :)