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Creamed Finnan Haddie recipe

Try serving this traditional Scottish dish,named for the fishing village of Finnan or Findon in Scotland,over toast.

Recipe: Creamed Finnan Haddie

1 pound haddock
1 cup milk
2 tablespoons all-purpose flour
2 large eggs, hard-boiled, sliced

  • In a large deep skillet, poach haddockin milk until the fish flakes easily when tested. Remove fishand cut into small pieces.
  • Add flour to the poaching liquid and stiruntil thick.
  • Pour the sauce on fish pieces and topwith sliced hard-boiled eggs.

    Makes 4 servings.

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  • Comments



    Flake half a pound of freshened finnan-haddie, and fry in a little butter. Add one cupful of cream beaten with the yolk of a raw egg . Thicken with a tablespoonful of flour rubbed smooth with a little of the cream. Add a hard-boiled egg chopped fine, and a teaspoonful of grated cheese. Serve on toast.


    In a large saucepan, add the heavy cream, lobster meat, Finnan haddie, and the strained stock, and cook over medium heat.

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