Finnan Fingers are the perfect Scottish party nibble, quick and easy to make and super tasty too.
- 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.