Traditional scottish delicacy: baked smoked haddock in milk

Smoked haddock, also known as Finnan haddie, is a popular dish in Scotland. This delicacy is made by cold-smoking haddock using green wood and peat, a regional method of smoking prevalent in the north-east of Scotland. The name finnan haddie has an interesting origin, with some attributing it to the hamlet of Findon, Aberdeenshire, while others believe it is a corruption of Findhorn, a village at the mouth of the River Findhorn in Moray.

The History of Finnan Haddie

The history of Finnan haddie can be traced back to the 18th century, although the exact origins are still a subject of debate. It is believed to have been a popular dish in Aberdeenshire since at least the 1640s. However, it was only in the 1830s that Finnan haddie gained popularity in London. The light smoking process used in its preparation meant that the fish had a relatively short shelf life, making it difficult to transport long distances without spoiling. With the construction of a railway link connecting Aberdeen to London in the 1840s, Finnan haddie became widely available, and its association with Findon, due to its connection with Aberdeen, became stronger.

Preparation and Use in Cuisine

Traditionally, Finnan haddie is roasted or grilled over high heat. However, it is also commonly served poached in milk for breakfast, making it a delicious and nutritious way to start the day. It is a key ingredient in Cullen skink, a traditional Scottish fish soup, and is often used in the preparation of kedgeree and the Arnold Bennett omelette.

Cullen Skink Recipe:

• Ingredients:
• 1 pound of Finnan haddie
• 2 tablespoons of butter
• 1 onion, finely chopped
• 2 potatoes, peeled and diced
• 2 cups of fish stock
• 1 cup of milk
• Salt and pepper to taste
• Chopped parsley for garnish
• Instructions:
1. Soak the Finnan haddie in cold water for 30 minutes to remove excess salt.
2. In a large pot, melt the butter and sauté the onion until soft.
3. Add the diced potatoes and fish stock to the pot. Simmer until the potatoes are tender.
4. Meanwhile, poach the Finnan haddie in milk until cooked through.
5. Remove the skin and any bones from the haddock and flake the flesh.
6. Add the flaked haddock to the pot with the potatoes and stock.
7. Simmer for a few more minutes to allow the flavors to meld.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley before serving.

Enjoy this hearty and comforting Scottish soup, packed with the smoky flavor of Finnan haddie.

Finnan Haddie in Popular Culture

Aside from its culinary uses, Finnan haddie has also made its way into popular culture. It is mentioned in songs such as my heart belongs to daddy by Cole Porter and at the codfish ball by Lew Pollack and Sidney D. Mitchell. It has also been referenced in movies like Otto Preminger's the moon is blue and the Warner Brothers cartoon fin'n catty directed by Chuck Jones. The name finnan haddie has certainly left a mark beyond the culinary world.

Baked smoked haddock in milk, known as Finnan haddie, is a traditional Scottish delicacy with a rich history and a distinctive smoky flavor. Whether enjoyed as a breakfast dish, in soups, or as part of a savory omelette, Finnan haddie is a versatile ingredient that adds a unique touch to any meal. Its association with Aberdeen and its connection to Findon or Findhorn only adds to its allure. Try this delicious and flavorful fish for a taste of Scotland's culinary heritage.

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