Read on for my recipe for Finnan Fingers
With New Year and of course Hogmanay fast approaching I thought I’d share a couple of recipes from my book A Wee Taste Of Scotland (Scottish Party Food), so today it’s a savoury snackette, my Finnan Fingers. Sort of posh fish fingers with history!
Finnan Fingers are fast food from the past as this wee recipe for Finnan Toasts dates back centuries. You can use any sort of smoked haddock for this recipe, Finnan or Findon Haddock takes it’s name from the fishing village of Findon near Aberdeen.
Like all the best recipes this is totally simple to make. After all if you are organising a party the last thing you want to do is be spending hours slaving away in the kitchen beforehand. I’m sure you’ve all done plenty of that over Christmas so let’s keep things simple for your New Year celebrations.
All you’ll need for this nifty nibble is butter, your finnan haddock (or other smoked haddock), cream, white bread sliced, parsley, a bay leaf, some mustard, try using my Fiery Mustard here, and a grinding of black pepper and some sea salt.
Just follow the little print out recipe below and you can’t go wrong and you’ll have a wee touch of Scottish savoury goodness on your Hogmany party table for your guests to enjoy.
This recipe just makes about ten Finnan Fingers so just double up to make more.
Happy New Year when it comes!
Why not check out these other party nibbles, just click on the image to whizz straight to the recipe;
- 25 g/1 oz butter
- 50 g/2 oz cooked Finnan Haddock or other smoked haddock
- 1 tbsp cream
- 4 slices white bread
- 1 tbsp chopped fresh parsley
- 1 bay leaf
- 1 tsp wholegrain mustard or my Fiery Mustard
- salt and black pepper
- Melt the butter in a pan and add the broken up fish flesh along with the cream, bay leaf, mustard and seasoning.
- Heat through stirring to make sure it doesn't stick to the pan.
- Cut the crusts from the bread and slice into fingers.
- Toast them on both sides under a hot grill.
- Divide the fish mixture between the toasted fingers and sprinkle with parsley.
PIN ME FOR LATER