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REC: Finnan Haddie Canapes
Joined: Dec 9, 2005
Posted to Thread #21201 at 11:37 am 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.
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 *
MOM'S FINNAN HADDIE
Recipe By :Annie Forsberg
Serving Size : 6 Preparation Time :0:00
Categories : Annie's Recipes
Amount Measure Ingredient -- Preparation Method
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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
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