1/1 Photo of Creamed Finnan Haddie (Smoked Haddock)
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.
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- 1Cut the onions in half, slice thinly, then cut the slices in thirds.
- 2Place 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.
- 3Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
- 4Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
- 5In 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.
- 6Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
- 7Season 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.
- 8Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
- 9Serve with boiled potatoes.
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Nutritional Facts for Creamed Finnan Haddie (Smoked Haddock)
Serving Size: 1 (282 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 343.6
- Calories from Fat 144
- Total Fat 16.0 g
- Saturated Fat 9.6 g
- Cholesterol 130.7 mg
- Sodium 994.4 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 0.9 g
- Sugars 2.3 g
- Protein 33.0 g