📝 About This Recipe
Originating from the fishing village of Findon, Scotland, Finnan Haddie is a legendary dish of cold-smoked haddock poached to flaky perfection. This breakfast classic features a delicate balance of peat-smoke depth and velvety cream, offering a comforting warmth that has graced British tables since the 18th century. It is a sophisticated, protein-rich start to the day that perfectly captures the soul of coastal Scottish cuisine.
🥗 Ingredients
The Fish
- 1.5 lbs Finnan Haddie (Smoked Haddock) (thick fillets, skin-on if possible)
- 2 cups Whole Milk (enough to just cover the fish)
- 2 pieces Bay Leaf (dried or fresh)
- 6-8 Black Peppercorns (whole)
The Cream Sauce
- 3 tablespoons Unsalted Butter (high quality)
- 3 tablespoons All-Purpose Flour
- 1/2 cup Heavy Cream (for extra richness)
- 1/2 teaspoon Dry Mustard Powder (adds a subtle sharp bite)
- 1 pinch Nutmeg (freshly grated)
- 1 pinch Sea Salt (use sparingly as smoked fish is salty)
- 1/4 teaspoon White Pepper (ground)
For Serving
- 2 pieces Hard-Boiled Eggs (peeled and quartered or sliced)
- 2 tablespoons Fresh Parsley (finely chopped)
- 4 slices Sourdough Bread (thickly cut for toasting)
- 1 piece Lemon (cut into wedges)
👨🍳 Instructions
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1
Place the smoked haddock fillets in a large, shallow skillet or sauté pan, ensuring they lie in a single layer without overlapping.
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2
Pour the milk over the fish until it is just submerged. Add the bay leaves and whole peppercorns to the milk.
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3
Place the skillet over medium heat and bring the milk to a very gentle simmer. Do not let it reach a rolling boil, as this will toughen the fish.
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4
Poach the fish for 6-8 minutes, depending on thickness. The fish is ready when it is opaque throughout and flakes easily with a fork.
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5
Using a slotted spatula, carefully lift the fish out of the milk and place it on a warm plate. Cover loosely with foil to keep warm.
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6
Strain the poaching milk through a fine-mesh sieve into a clean jug, discarding the bay leaves and peppercorns. Reserve this flavorful milk for the sauce.
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7
In a clean saucepan, melt the butter over medium-low heat until it begins to foam.
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8
Whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste while keeping the color pale.
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9
Slowly pour in the reserved poaching milk, about half a cup at a time, whisking vigorously after each addition to ensure a perfectly smooth consistency.
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10
Continue to cook the sauce over low heat for 5 minutes until it thickens enough to coat the back of a spoon.
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11
Stir in the heavy cream, mustard powder, nutmeg, and white pepper. Taste the sauce before adding salt, as the smoked fish will have imparted its own saltiness.
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12
Gently flake the warm haddock into large, bite-sized chunks, removing the skin and any stray bones as you go.
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13
Fold the fish chunks gently into the cream sauce, being careful not to break them up too much.
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14
Serve immediately over thick slices of buttered toast, garnished with the boiled egg quarters and a generous sprinkle of fresh parsley.
💡 Chef's Tips
Always look for 'undyed' smoked haddock; it should be a natural cream color rather than bright yellow, as the flavor is much cleaner. When poaching, ensure the liquid never exceeds a 'shiver' or light simmer to maintain the delicate texture of the fish. If the sauce becomes too thick, simply whisk in an extra splash of milk or cream to loosen it. For a truly authentic touch, you can add a handful of cooked baby spinach to the bottom of the bowl before pouring the fish and sauce over the top.
🍽️ Serving Suggestions
Pair with a strong cup of Breakfast Tea or Earl Grey to cut through the richness of the cream. A side of grilled tomatoes or sautéed mushrooms adds a lovely earthy contrast to the smoky fish. For a more decadent brunch, serve the Finnan Haddie with a soft-poached egg on top instead of hard-boiled eggs. If serving for lunch, a crisp glass of dry white wine like a Chablis complements the smokiness beautifully.