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REC: Finnan Haddie Canapes

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Joined: Dec 9, 2005


Posted to Thread #21201 at 4:37 pm on Dec 15, 2011

I think I am going to try this recipe for Xmas eve. It was a tradition in my family to have Finnan Haddie every Xmas Eve. I have not been able to convince my family that it is delicious and they will love it. So I am excited to find this recipe because my in-law family love smoked fish. I just won't tell the rest of them what it is. My mom's recipe follows this one.

Finnan-Haddie Canapes

Smoked haddock, known as finnan haddie after the Scottish village Findon, is available in some fish markets. Salt cod makes a good substitute and is generally easier to find.
Martha Stewart Christmas Cookbook 2003, 2003

Yield Serves 6


1/4 pound smoked haddock or salt cod
4 cups milk
1 clove garlic, peeled
6 sprigs fresh thyme, plus more for garnish
1 small potato, peeled and quartered
2 tablespoons heavy cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons freshly grated horseradish, or to taste
1 baguette (12 inches long), sliced into 1/4-inch-thick slices on the diagonal
1 tablespoon olive oil


Place the smoked haddock in a large bowl, and cover with cold water. Soak fish 4 hours, changing water every 30 minutes. Alternatively, keep bowl under a thin stream of constantly running water. If using salt cod, soak the fish 12 hours.
Remove haddock from water; discard any bones. Transfer fish to saucepan. Add milk, garlic, thyme and potato. Set over medium-low heat; simmer until haddock is very soft, about 1 hour. Pour mixture through a sieve set over bowl; discard thyme and milk. Transfer solids to a large bowl.
Heat the oven to 400 degrees. Using a fork, gently mash the haddock, potato, and garlic together, adding enough cream to make a thick paste. Add the salt and pepper, and stir in the horseradish.
Place the bread slices on a baking sheet, and toast until golden. Brush toast with olive oil, and spread fish paste on top. Garnish servings with the fresh thyme.

* Exported from MasterCook *


Recipe By :Annie Forsberg
Serving Size : 6 Preparation Time :0:00
Categories : Annie's Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds finnan haddie

Put finnan haddie in a large Dutch oven. Cover with milk. Bring to a simmer, very low. Break up in pieces on platter. Make a rich cream sauce (lots of butter, etc.), using some of the juice from the fish. Then put broken pieces of fish back in sauce and serve over boiled, smashed potatoes.

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Link: Finnan Haddie Canapes

Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor

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