Breakfast Finnan Haddie with poached egg
A true Finnan Haddie is a split, whole gutted fish, not the mass-produced dyed boneless fillets. The delicate smoke gives it a wonderful flavour. It has a long association with the famous Scottish soup Cullen Skink, and is also poached in milk for breakfast and the main ingredient in kedgeree Traditionally cold smoked over peat, from Aberdeenshire, where the name originates and popular across Scotland since at least 1640’s. It is salted and left to dry overnight prior to smoking. Due to the light smoke it has a relatively short shelf life There are still few small independent smokers who follow the traditional method so ask when ordering. e.g. H S Murray, Inverkeithing Finnan Haddie is on SF Ark of Taste
Breakfast Finnan Haddie with poached egg
A true Finnan Haddie is a split, whole gutted fish, not the mass-produced dyed boneless fillets. The delicate smoke gives it a wonderful flavour. It has a long association with the famous Scottish soup Cullen Skink, and is also poached in milk for breakfast and the main ingredient in kedgeree Traditionally cold smoked over peat, from Aberdeenshire, where the name originates and popular across Scotland since at least 1640’s. It is salted and left to dry overnight prior to smoking. Due to the light smoke it has a relatively short shelf life There are still few small independent smokers who follow the traditional method so ask when ordering. e.g. H S Murray, Inverkeithing Finnan Haddie is on SF Ark of Taste
Servings
1 person
Servings
1 person
Instructions
  1. Poach Finnan Haddie in milk in oven or on hob for approx. 10mins until flesh opaque and will flake easily with a fork.
  2. Serve with a poached egg on top – cooked on hob in barely simmering water with a dash or vinegar or lemon juice. Drop egg gently into pre-heated water and poach for approx. 4mins until set but soft in middle.
  3. Lift, drain and serve egg on haddie with a generous spoonful of milk from the pan.
  4. Traditionally served with bread and butter to mop up the juices.
Recipe Notes

Recipes by wendy barrie