Original Day Family Cookbook
Smoked, salted haddock
Finnan haddie was named for either one or both of two towns in Scotland: Findon or Findborn. Research does not reveal when man first began to smoke and salt fish, but the history of dried fish and meat goes far back in the annals of man's struggle to assure himself food in times of scarcity.
Our fish market ("Joe's") only have three customers who buy finnan haddie, which comes frozen from Scotland. But Katie remembers we used to have this dish occasionally and suggested including it.
Ingredients:
Finnan haddie
Milk
Directions:
Barely cover finnan haddie with milk; soak for an hour. Bring it slowly to the boiling point. Simmer it for 20 min. Drain it and discard the milk as it is salty. Flake it and remove the skin and bones. OR bake it for 30 min. at 325o.
Make cream sauce; use about 2/3 as much sauce as you have fish. Add for each cupful of flaked fish: 1 chopped hard-cooked egg and 1 teaspoon chopped green pepper
Serve the fish on rounds of toast, sprinkled with lemon juice and chopped chives or parsley.
Variations: