Recipe Introduction: Cullen Skink is a traditional Scottish smoked haddock recipe. It is a fine Scottish soup of great taste and simplicity. This Cullen Skink recipe was provided by Kris Burrin, the exceptional English Chef of The Seasons restaurant in Stonington. Print Cullen Skink Cook Time: 30 minutes Ingredients (Cullen Skink – Serves 4) 1 […]
Recipe Introduction: This is my all time favorite smoked haddock sauce recipe. It really is just pure cozy comfort food that never fails to delight and is really easy to prepare. My three boys absolutely love it! Print Finnan Haddie and Leek Sauce Cook Time: 20 minutes Ingredients (serves 4) 1 lb Finnan Haddie. […]
Recipe Introduction: For the Penfold family… This dish is almost always on the menu for Christmas breakfast. To really spoil ourselves we like to serve with some salmon caviar (ikura) on top. Life does not get much better than that! This is Rick Stein’s recipe from Rick Stein’s Seafood. Print Smoked Haddock Kedgeree Cook […]
Recipe Introduction: Eggs Benedict with Finnan Haddie is a great variation for a special breakfast. This is another of Rick Stein’s recipes from his brilliant and beautifully illustrated seafood cook book: “Rick Stein’s Seafood”. Print Eggs Benedict with Smoked Haddock Cook Time: 45 minutes Ingredients (Serves 4) 1/4 quantity of Hollandaise Sauce. 1 lb […]
Recipe Introduction: This is a nice easy recipe by the English celebrity chef Nigel Slater. It is featured in his excellent book – Real Food. Print Baked Potatoes with Smoked Haddock and Mustard Prep Time: 60 minutes Ingredients (serves 4) 4 baked potatoes. 1 lb Finnan Haddie. 2 oz. butter. 300 ml double cream. 2 […]
Recipe Introduction: Another fantastic breakfast dish (or brunch if you are having a nice lazy Sunday morning). This is another of Rick Stein’s recipes from his brilliant and beautifully illustrated seafood cook book: “rick stein’s seafood”. Print Omelette Arnold Bennett Prep Time: 20 minutes Ingredients (serves 4) 1 lb Finnan Haddie. 10 fl oz milk. […]
Recipe Introduction: This is a recipe from Chef Sam Hayward that was served by Sam at the James Beard Foundation Oscar Mayer Awards night at the Lincoln Center in 2008. He served my Finnan Haddie to all of the country’s best chefs who join together to celebrate their profession. Print Maine Finnan Haddie Chowder Prep […]
Recipe Introduction: This pate is always a big hit at family gatherings or as a nice addition to a lunch with a few friends. The recipe is adapted from my mother’s recipe she makes in St Ives, Cornwall for her bed and breakfast guests. It has evolved into a more American style recipe, with the […]
Recipe Introduction: This recipe came to me via Jill Santopietro who writes The Back Story previews of stories appearing in the Style and food pages of The New York Times Magazine. The original recipe was found when Maura Egan visits one of London’s top caterers, founded by Melanie Arnold & Margot Henderson – who is […]
I’m out of Haddie the week of March 23rd, so no shipping next week.
  Thank You, Richard
and serving a Cullen Skink !
with Richard’s Haddie !
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8 Oct, 17 / 
