Creamed Finnan Haddie Smoked Haddock

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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.

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Steps

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Cut the onions in half , slice thinly , then cut the slices in thirds.

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Place the smoked fish , onions and bay leaf into a large skillet and cover with water.

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Bring to a boil over medium heat and simmer for about 10 - 15 minutes.

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Remove from pan , drain all liquid , remove any skin or bones , discard bay leaf and flake the fish with a fork.

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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.

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Over low heat , gradually add in 1 cups of milk , bringing to a boil , whisking constantly until the sauce thickens.

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Season with salt , pepper and optional nutmeg , and leave to simmer slowly for an additional 1-2 minutes.

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If sauce is too thick , add more milk , 1 tablespoon at a time , stirring constantly.

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Add the flaked fish and onions into the sauce , stirring to combine and warm throughout.

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Serve with boiled potatoes.

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Ingredients

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finnan haddie, butter, flour, onions, bay leaf, milk, salt & pepper, nutmeg