Creamed Finnan Haddie

Try this traditional Scottish dish, named for the fishing village of Finnan or Findon in Scotland, served over toast.

Smoked haddock is poached in milk, the poaching liquid is then thickened with flour and poured over the haddock and topped with sliced hard-boiled eggs.

Recipe Ingredients:

1 pound haddock
1 cup milk
2 tablespoons all-purpose flour
2 large eggs, hard-boiled and sliced

Cooking Directions:

1. In a large deep skillet, poach haddock in milk until the fish flakes easily when tested. Remove fish and cut into small pieces.
2. Add flour to the poaching liquid and stir until thick.
3. Pour the sauce on fish pieces and top with sliced hard-boiled eggs.

Makes 4 servings.