Finnan Haddie

Named after Findon, Scotland, a fishing village near Aberdeen, finnan haddie ( haddock ) is partially boned, lightly salted and smoked haddock. It was originally smoked over peat fires, a rarity now in wide commercial production. In Scotland, finnan haddie has long been a favorite breakfast dish. It's available whole or in fillets and can be refrigerated, tightly wrapped, for up to a month. Finnan haddie is best baked, broiled or poached. It's generally served with a cream sauce.

Finnan Haddock with Cheese

1 teacupful cooked finnan haddock
2 oz. grated cheese
1 egg
1 oz. butter
1 tablespoon milk
pepper, salt & mustard
a few rounds buttered toast

Free the haddock from bones. Melt the butter, and add fish, cheese, egg, milk and seasonings. Stir over the fire till hot, and serve on buttered toast.

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