Finnan haddie
Finnan Haddie
Finnan Haddie (pronounced: /ˈfɪnən ˈhædi/) is a traditional Scottish dish made from cold-smoked haddock. The dish is named after the fishing village of Finnan or Findon in Scotland where it was originally created.
Etymology
The term "Finnan Haddie" is a combination of the name of the village, Finnan or Findon, and the Scots term for haddock, "haddie". The dish has been a staple in Scottish cuisine since the 18th century.
Preparation
Finnan Haddie is prepared by first salting the haddock and then cold-smoking it over peat and/or green wood chips. The result is a lightly smoked fish with a distinctive flavor. It is often served poached in milk for breakfast, or used in dishes such as Cullen Skink, a traditional Scottish soup.
Related Terms
- Haddock: A saltwater fish used in the preparation of Finnan Haddie.
- Cold smoking: A process used to preserve and flavor the haddock in Finnan Haddie.
- Cullen Skink: A traditional Scottish soup made with smoked haddock, potatoes, and onions, often using Finnan Haddie.
See Also
External links
- Medical encyclopedia article on Finnan haddie
- Wikipedia's article - Finnan haddie
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