Best 7 Creamed Finnan Haddie Smoked Haddock Recipes

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Creamed Finnan Haddie (or smoked haddock) is a classic Scottish dish that is both simple to prepare and absolutely delicious. The delicate flavor of the smoked fish is complemented perfectly by the creamy sauce, and the dish can be served with a variety of sides, such as boiled potatoes or rice. This article provides two recipes for Creamed Finnan Haddie: a traditional version and a modern version with a few extra ingredients to add a bit more flavor. Both recipes are easy to follow and produce a delicious and satisfying meal. So whether you're a fan of classic Scottish cuisine or just looking for a new and exciting dish to try, give Creamed Finnan Haddie a try!

Let's cook with our recipes!

SIMPLE, BAKED FINNAN HADDIE



Simple, Baked Finnan Haddie image

Finnan haddie is a Scottish dish with smoked haddock. This is a simple, old family recipe that comes from the Maritimes - Canada. We always called this 'the milk fish'. This goes great with the traditional mashed potatoes and peas.

Provided by Lins444

Categories     Seafood     Fish

Time 40m

Yield 6

Number Of Ingredients 4

2 pounds smoked haddock fillets
2 tablespoons all-purpose flour
¼ cup melted butter
2 cups warm milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place smoked haddock into a glass baking dish. Whisk flour into the melted butter until smooth, then whisk in milk, and pour over the haddock.
  • Bake in preheated oven until the sauce has thickened, and the fish flakes easily with a fork, about 35 minutes.

Nutrition Facts : Calories 293.5 calories, Carbohydrate 5.8 g, Cholesterol 143.4 mg, Fat 10.8 g, Fiber 0.1 g, Protein 41.2 g, SaturatedFat 6.1 g, Sodium 1242.6 mg, Sugar 3.8 g

CREAMED FINNAN HADDIE (SMOKED HADDOCK)



Creamed Finnan Haddie (Smoked Haddock) image

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.

Provided by Divaconviva

Categories     Scottish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb finnan haddie
4 tablespoons butter
4 tablespoons flour
2 onions
1 bay leaf
1 1/2 cups milk
salt & pepper
1 pinch nutmeg (More for fragrance than flavor) (optional)

Steps:

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

Nutrition Facts : Calories 343.6, Fat 16.1, SaturatedFat 9.6, Cholesterol 130.7, Sodium 994.4, Carbohydrate 15.8, Fiber 1, Sugar 2.4, Protein 33.1

THE BOSTON RITZ-CARLTON'S CREAMED FINNAN HADDIE



The Boston Ritz-Carlton's Creamed Finnan Haddie image

Provided by Jonathan Reynolds

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 5

2 pounds finnan haddie (smoked haddock), skinned, boned and cut into 1/2-inch dice
2 cups heavy cream
2 egg yolks
Cayenne pepper to taste
Hot buttered toast points (use 1 slice of bread for each serving)

Steps:

  • Cover the finnan haddie with water and simmer for 6 to 8 minutes. Drain and keep warm.
  • Boil 1 1/2 cups of the cream until reduced by half. In a bowl, mix the egg yolks with the remaining cream and whisk in the hot cream. Return the egg-yolk mixture to the saucepan and whisk constantly until hot but not boiling. Season with cayenne.
  • Divide the haddock over toast points, spoon sauce on top and serve.

CREAMED FINNAN HADDIE



Creamed Finnan Haddie image

Finnan Haddie I believe is an old Scandinavian dish or it may be Finnish..Many years ago it was a stand by when you were broke - Not so anymore. It is not one of my favorites I had it too often as a child. This recipe was posted by request.

Provided by Bergy

Categories     Lunch/Snacks

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs finnan haddie
milk, to cover
2 hardboiled egg, peeled and coarsely chopped
3 tablespoons butter
3 tablespoons flour
3 egg yolks, beaten

Steps:

  • Soak the fish in milk for at least an hour.
  • Slowly bring the milk and fish to a simmer, cook for apprx 20 minutes or until the fish cooked Remove fish from milk, keep warm, reserve milk for sauce.
  • Melt the butter in the top of a double boiler (water in the bottom of the double boiler) Blend in the flour, heat until the mixture bubbles, stirring constantly slowly blend in the milk stock (If you have less than 1 1/2 cups milk stock add more milk) Cook rapidly stirring constantly until the sauce thickens.
  • Remove from heat and beating vigously beat 3 tbsp of sauce into the egg yolks, add yolks to sauce Return double boiler to heat cook sauce for 5-7 minutes, cool slightly.
  • Remove bones and skin from the fish, break fish into pieces combine with the sauce Gently stir in the eggs.
  • To reheat place over simmering water in a double boiler.
  • Garnish with parsley& serve with Baked Potatos.

FINNAN-HADDIE CANAPES



Finnan-Haddie Canapes image

Smoked haddock, known as finnan haddie after the Scottish village Findon, is available in some fish markets. Salt cod makes a good substitute and is generally easier to find.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1/4 pound smoked haddock or salt cod
4 cups milk
1 clove garlic, peeled
6 sprigs fresh thyme, plus more for garnish
1 small potato, peeled and quartered
2 tablespoons heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons freshly grated horseradish, or to taste
1 baguette (12 inches long), sliced into 1/4-inch-thick slices on the diagonal
1 tablespoon olive oil

Steps:

  • Place the smoked haddock in a large bowl, and cover with cold water. Soak fish 4 hours, changing water every 30 minutes. Alternatively, keep bowl under a thin stream of constantly running water. If using salt cod, soak the fish 12 hours.
  • Remove haddock from water; discard any bones. Transfer fish to saucepan. Add milk, garlic, thyme and potato. Set over medium-low heat; simmer until haddock is very soft, about 1 hour. Pour mixture through a sieve set over bowl; discard thyme and milk. Transfer solids to a large bowl.
  • Heat the oven to 400 degrees. Using a fork, gently mash the haddock, potato, and garlic together, adding enough cream to make a thick paste. Add the salt and pepper, and stir in the horseradish.
  • Place the bread slices on a baking sheet, and toast until golden. Brush toast with olive oil, and spread fish paste on top. Garnish servings with the fresh thyme.

FINNAN HADDIE



Finnan Haddie image

This was our traditional Christmas Eve dinner. I loved it, my sister, not so much. It is very rich, but very delicious. My mom would serve it over smashed boiled potatoes.

Provided by dawnie2u

Categories     Swedish

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb finnan haddie
4 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
salt
fresh ground pepper

Steps:

  • Put the smoked fish in a pan and cover with water. Bring to a boil over medium heat and cook for 10 minutes.
  • Remove from the pan and drain.
  • Remove the skin and bones and flake the fish.
  • Heat 3 tablespoons of butter in a saucepan, stir in the flour, and cook gently 2 minutes, continuing to stir.
  • Off heat, add the milk, then return to the heat and stir constantly, until the sauce thickens.
  • Add salt and pepper to taste, reduce heat and simmer, stirring often, for about 12-15 minutes.
  • Combine the flaked fish with the sauce, and warm through. Serve over boiled potatoes.

Nutrition Facts : Calories 313.4, Fat 16, SaturatedFat 9.6, Cholesterol 130.7, Sodium 1012.4, Carbohydrate 8.7, Fiber 0.2, Protein 32.4

FINNAN HADDIE (SMOKED HADDOCK) FLAVORS OF CAPE COD



Finnan Haddie (Smoked Haddock) Flavors of Cape Cod image

My husband loves this dish, he is from a Scottish family and his mom used to make it. The name comes from the Scottish town of Findon and the slang word for haddock. In the 1800s in Findon, fishwives hung lightly salted or, as Down Easters would say, slack-salted, haddock in their chimneys to be smoked gently over peat fires....

Provided by Carol Junkins

Categories     Fish

Time 1h25m

Number Of Ingredients 11

2 lb finnan haddie (smoked haddock)
2 c milk or half and half
1 1/2 c bec'hamel sauce (recipe follows)
4-5 potatoes, parboiled and quartered
BECHAMEL SAUCE:
2 Tbsp butter
3 Tbsp all purpose flour
1 c chicken broth (can use some of the stock from the soaked fish)
1/4 c lemon juice
salt to taste,sliced thin lemons and parsley for garnish
MELT BUTTER AND ADD FLOUR, BLEND WELL, REMOVE FROM HEAT AND ADD BROTH. HEAT STIRRING CONSTANTLY TIL THICKENED. WHISK IN LEMON JUICE, POUR OVER FISH AND GARNISH W/LEMON SLICES

Steps:

  • 1. Soak finnan haddie which has had skin and bones (if any) removed in lukewarm milk or half and half or water for 30-40 minutes. Drain well. Put fish in 9" X 13" baking dish. Surround the fish with the quartered potatoes. Cover with Bechamel sauce. Bake in a 350 degree oven until potatoes are done =45 to 60 minutes. Serves 4-6 (picture from Ifood)

Tips:

  • Choose high-quality smoked haddock. Look for fillets that are firm and have a moist, flaky texture. Avoid fillets that are dry or have a strong, fishy smell.
  • Soak the smoked haddock in milk before cooking. This will help to remove excess salt and rehydrate the fish.
  • Use a heavy-bottomed saucepan or Dutch oven for cooking the creamed finnan haddie. This will help to prevent the fish from burning or sticking to the bottom of the pan.
  • Cook the creamed finnan haddie over low heat. This will help to prevent the fish from becoming tough or overcooked.
  • Serve the creamed finnan haddie immediately with your favorite sides. Some popular sides include mashed potatoes, roasted vegetables, and a green salad.

Conclusion:

Creamed finnan haddie is a classic Scottish dish that is both delicious and easy to make. It is a versatile dish that can be served as a main course or a side dish, and it is perfect for a quick and easy weeknight meal. With its creamy, smoky flavor and tender texture, creamed finnan haddie is sure to be a hit with your family and friends.

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