Scottish Creamy Finnan Haddie Recipe

Serves/Makes: 4


  • 2 Finnan haddocks (divided into 4 pieces)
  • 1 pint milk
  • 2 ounces butter
  • 2 tablespoons flour
  • 2 heaped teaspoons dry mustard
  • 5 ounces double cream
  • Bay leaf
  • Pepper to taste
How to cook Scottish Creamy Finnan Haddie:
  • Place the fish in a large saucepan. Cover with the milk. Add the bay leaf and pepper. Bring to the boil. Reduce heat and simmer gently until the fish is cooked.
  • Carefully lift the fish with a slice, drain and place in a heated shallow serving dish; cover with foil and keep warm.
  • Strain the fish milk into a jug. Melt the butter in a saucepan. Stir in the flour and mustard. Cook for 2 minutes. Add the fish milk. Bring to the boil, stirring continuously until it thickens.
  • Remove from the heat. Stir in the cream. Reheat the sauce but do not boil. Pour over the fish.
  • Serve the Creamy Finnan Haddie with boiled potatoes and a fresh green vegetable.


The Scottish Creamy Finnan Haddie recipe easy to prepare and so good!
Finnan Haddies have a lovely subtle flavor ideal for this dish; other smoked haddock (or salmon), however, can be substituted, if necessary.


Finnan Haddie is smoked haddock. Its origin is Findon (or Finnan) near Aberdeen, Scotland but found a new home on American shores in the colonies of New England.
Finnan Haddie is often served poached in milk for breakfast.

This recipe for Scottish Creamy Finnan Haddie serves/makes: 4

The Scottish Creamy Finnan Haddie recipe is adopted from the Favourite Scottish Recipes by Johanna Mathief.

Main Ingredient: Haddock (more Haddock recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: British (more British recipes)

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