Creamed Finnan Haddie (Smoked Haddock)

Total Time
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.

Ingredients Nutrition


  1. Cut the onions in half, slice thinly, then cut the slices in thirds.
  2. 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.
  3. Bring to a boil over medium heat and simmer for about 10 - 15 minutes.
  4. Remove from pan, drain all liquid, remove any skin or bones, discard bay leaf and flake the fish with a fork.
  5. 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.
  6. Over low heat, gradually add in 1 ½ cups of milk, bringing to a boil, whisking constantly until the sauce thickens.
  7. 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.
  8. Add the flaked fish and onions into the sauce, stirring to combine and warm throughout.
  9. Serve with boiled potatoes.


Most Helpful

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

waynejohn1234 August 22, 2009

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 :)

Um Safia June 22, 2008

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