Finnan Haddie is a versatile seafood with a distinct and unique flavor. . .
Once tasted, the unique flavor of Finnan Haddie is never forgotten. Finnan Haddie can be used on many occasions; such as for an appetizer, a gourmet breakfast, or for dinner. Richard would be just as likely to give it to his three boys for a yummy comfort dinner, or equally, to serve it to the Queen herself if she were to visit his house for a formal breakfast.
Finnan Haddie carries a remarkable and enchanting flavor that is quite distinct from all other smoked seafoods. How can it be so good? The genius and simplicity of a great food is the only answer!! The combination of exceptional haddock that is lightly salted to perfection, and smoked delicately over real wood, gives a distinct and wonderful flavor that cannot be equaled.
Finnan Haddie can be made into many dishes that are amazingly distinctive visually and can have many varied textures. It is so very versatile and easy to prepare, and it keeps and serves well the next day. It can be combined with other seafoods, where the smoky flavor carries through and influences all the elements, such as in in a seafood pie or chowder, or used to create one of the recipes listed and detailed below. Richard is delighted to add your family recipe.
Pre-cooking in milk results in the milk being flavored with a fantastic smoky flavor. The milk is then often used in the recipe, but if the milk is not required, you can keep it and use in another sauce later.
Richard's Finnan Haddie comes with the skin on — this keeps the haddock from drying out during smoking; it also helps to preserve the juicy quality of your Finnan Haddie while frozen. The haddock skin also has essential flavors that are released by your cooking on the skin.
Richard is very attentive to keeping the salt level of his Finnan Haddie in perfect balance, but if you are extremely sensitive to salt, and are using a recipe where the Finnan Haddie is not pre-cooked in milk or water, you can soak in cold water for 45 minutes first to adjust the salt level down.
Keep the smoked haddock fillets in the large chunks keeping the skin on. Cover with milk in a pan, remove the smoked haddock, and bring milk to a gentle simmer. Add smoked haddock back to the simmering milk and simmer on very low heat for four minutes. Remove pan from heat and let it sit for two minutes. Pour the milk into a jug through a strainer to avoid any loose fish scales from the skin in the last drop of milk. Remove the skin, keeping the flesh in large flakes. Notice the nice sticky (aspic) quality of Richard's smoked haddock — a sign of exceptional quality. Haddock is a very delicate fish that is easy to overcook. Total cook time in the milk of six minutes is plenty. Remove from the milk immediately to stop the cooking process and capture the wonderful quality.