Finnan Haddie is a delicious smoked haddock dish from Scotland, I’ve adapted to make these super tasty finnan toast fingers that make the perfect appetiser and party nibble.
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 to the 19th century. Basically it is the classic Finnan Haddie recipe but served on toast.
Finnan Haddie is also known as Finnan Haddock, Finnan, Finny Haddock or Findrum.
It is a cold-smoked haddock with the Finnan part of the name coming from the village of Findon (pronounced Finnan) in the North East of Scotland that originated this method of haddock smoking over green wood and peat.
Smoked fish has been around for centuries but this method of smoking was lighter and produced a smoked haddock with a more delicate flavour than your average fish.
Just to be confusing, Finnan Haddie is also the name of the dish/recipe that uses this type of haddock. The haddock is poached in milk with onion and a little mustard to bring out the flavours.
It is a classic Scottish dish and totally delicious. Finnan Haddie is often served as a breakfast dish in Scotland. If you just happen to be staying in a posh hotel you might come across it on the breakfast menu.
My Mum and Dad loved Finnan Haddie and Mum made it often for supper. The milk-soaked flaky fish simply served in a bowl with a sprinkling of parsley from the garden and bread to mop up all that wonderfully smokey fish flavoured milk.
Finnan haddock, don’t worry if you can’t get this type of haddock go for a smoked haddock instead.
Butter and cream to cook the fish in. You don’t want to be poaching the fish in milk as in traditional finnan haddie as you want a firmer mixture to top your toast.
A bay leaf and mustard (I used my homemade Fiery Hot Mustard) add punch and flavour as well as a little salt and pepper
Fresh parsley to serve
Bread for your all-important toasts themselves.
How to make them
You simply want to melt the butter in a small pan and break the haddock into pieces and saute it in the butter along with the bay leaf, mustard and cream.
This smells amazing and you will have a luxuriously rich fish mixture in a matter of minutes.
While this is cooking make your toast, cut off the crusts and divide it into finger slices.
Spread the finnan haddie mixture on to the toasts and sprinkle with the parsley.
All this will take 5 minutes so this is super fast food!
Serving these toasts
Serve these Finnan Haddie Toasts while they are still warm as part of a finger buffet.
Spread the haddock mixture on pitta breads or other flatbreads instead of toasts.
Use this finnan haddie spread on oatcakes. Here is my recipe for simple Scottish oatcakes. Now you really can’t get much more Scottish than that!
You can also whizz the finnan haddie mixture in a food processor and maybe thin with a little milk and serve this as a wonderfully rich and luxurious fishy dip with crusty bread.
Looking for more super easy Scottish inspired party food ideas? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Finnan Haddie Toast Fingers
- 25 g butter
- 50 g haddock cooked finnan haddock or other smoked haddock
- 1 tbsp cream
- 4 slices white bread
- 1 tbsp parsley chopped
- 1 bay leaf
- 1 tsp mustard wholegrain
- 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.