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
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.
The most frequent method used to pre-cook smoked haddock before using in a recipe is to simmer very gently in milk. . .
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.
The six minute milk Pre-cooking Method for Smoked Haddock Recipes. . .