Finan Haddie - Smoked Haddock

BuBaQlishus

A great New England dish is Finan Haddie = Smoked Haddock lightly creamed over toast..one bite and you will be hooked for life no pun intended
I can't find the recipe which isn't mucked up...does anyone have it? I would like to try and eliminate the guess work...

milesofsmiles

Have you tried Google yet??? Would love to try that meal. Sounds D-lish. Miles out.

BuBaQlishus

Lot's of recipe's on how to cook but not informative on original ingredients for brine, length of time and detail on type of wood apple, cherry, alder, or combination thereof....so am reaching out.

fishlessman

what ive found when looking, heavey brine soak at room temp for less than a half hour. either cold smoke for atleast a full day or 5 hours hot smoke at 120 degrees.
http://penbay.org/cof/cof_1901_16.pdf

http://www.cfast.vt.edu/Publications/smokefish.shtml
dont know where your going to find the peat for smoking, maybe you could just hot smoke it over alder

Little Chef

Hi BuBaQ - This is a dish I grew up on. I would suggest oak. And definately, this is a cold smoke. The haddock used in the traditional is rather dehydrated, then poached in water before serving. Interesting thought though to consider using the fresh instead of preserved....mmm...u have my mouth watering. Let me know how it turns out!

Michelle
Hollywood, FL

Haggis

We had an extensive discussion on finan haddie several years ago on the forum - you might be able to search the archives. There were several versions offered by forum members.

Finan haddie is really a Scots dish and came to New England through the two-way migration between Boston and Nova Scotia. It was among my father's favorite dishes owing to his Boston youth and his Scots/Nova Scotia family. Dad would always order it at Baltimore's great, but now gone, Haussner's Restaurant. In the 1960s it was a very expensive 70 cents for a big plate off the luncheon menu.

The last time I was in Scotland - on the North Sea near Montrose - I saw finan haddie on the breakfast menu of our B&B so I gave it a try. The owner said I'd have to have it the following day because to get fresh smoked haddock she had to travel a few miles down the coast to Arbroath (just north of Carnoustie, for you golfers) where the fish were smoked every day, then she had to soak it overnight. Finally she poached it in milk for quite a while before serving. It was different and delicious, I had done my bit for my heritage, but to be honest, a full plate of smoked fish the first thing in the morning was a bit more than I was prepared for. Good haggis, on the other hand, I could eat every day!