This recipe was originally published on the blog for the Maine Coast Fishermen’s Association (MCFA). During this current crisis, MCFA is working diligently to keep our website updated with information for fishermen and consumers seeking local seafood. Our hope is that when this crazy circumstance passes, and we are able to come up for air, consumers continue to seek out local seafood and support Maine fishermen. In an effort to achieve this not-so-unreasonable goal, we are sharing as much information as we can about seafood from Maine, how to cook it, and general information about Maine fisheries specifically for consumers. (Be sure to sign up for the MCFA newsletter when you visit the page.)
Finnan haddie is a smoked haddock recipe traditionally from Scotland. When I decided to make this after a conversation with a fisherman from Port Clyde, I googled exactly how to make it. In Scotland, there are a few steps to achieving the recipe which results in a mash of fish that can be served a number of ways. What’s sort of funny is the more fishermen I talk with here in Maine, the more I hear that Finnan haddie, to Mainers, is simply smoked haddock. In experimenting with the recipe, and because I have a little extra time on my hands, I decided to go for the full recipe and smoked the fish and made the mash.
I used pollock rather than the traditional haddock because that’s what the fisherman said was better, and I made it dairy-free because I tend to make recipes dairy-free regardless. I am not lactose intolerant I just prefer to leave out the milk and cream. Also, interestingly, a tip from old-timers is to use powdered milk or Cremora (powdered cream) in recipes like chowder because it does not spoil as quickly. Probably a good tip right now!
When I need some kind of thickener I use cashews. I soak them in a bowl of water for at least 30 minutes. The longer, the softer they get and easier to puree. After they have soaked I drain them and then throw them in a food processor and start it at low. After it gets going I turn it up to high and slowly drizzle olive oil until it gets to the consistency I want. You can add salt, pepper, garlic, nutritional yeast, hot sauce, or herbs if you want to flavor it in some way. For this recipe I kept it plain.
Ingredients
Almond Milk (Just enough to cover the fish. About 3-4 cups.)
Garlic (2 Cloves)
Onion (I used a half a shallot because it’s what I had.)
Potato (1 Medium)
Thyme (Just a sprig or a pinch.)
Pureed Cashews (About 1/2 cup.)
Salt and Pepper
Smoked Pollock (I used about a pound but I prefer more fish than all the other ingredients. You can use about 2/3 to 1 lbs for this recipe.)
I started out by reading a number of versions of Finnan haddie recipes and making some notes. This is what I do when I make any recipe for the first time. Reading a few different recipes allows me to see the pieces that are consistent throughout all of the recipes, therefore, likely the most important steps. Then I can decide which ingredients or steps are a bit more adaptable.
Fish recipes are easily adaptable which is why I thought it was important to share the process of making Finnan haddie (or pollie) on the MCFA page; cooking fish is not tough and it can be pretty forgiving. Getting to know fish, tasting different kinds, understanding basic cooking techniques, this is all you need to make a yummy seafood dinner. Not tweezers or preciousness or elegance or fine technique. And, as shown here, there are many types of fish that can be substituted for another, and sometimes, trying traditional recipes with untraditional fish can create even better dishes. We have a variety of great fish in the U.S. - eat them all!
After defrosting the pollock I put it on the smoker at 250° for just about one-and-a-half hours. Then I took the pollock off the smoker and let it cool. (I soaked the cashews while I cooked and cooled the fish.)
Warm up the smoked fish, potato, onion, thyme, and garlic in almond milk in a saucepan on low heat for about 30-60 minutes or until soft. You are going to discard the milk so use just enough to cover the ingredients. Once warmed, pour the mixture through a sieve. (If you use thyme sprigs remove them and discard the milk.) The goal of this step is to soften the fish and other ingredients so that you can mash them with a fork.
Using a fork, gently mash the pollock, potato, onions, and garlic together, adding enough thickener (cashews) to make a thick paste-like mixture. Add salt and pepper to taste.
My favorite way to eat this Finnan pollie is with crackers and hot sauce. I also usually have mango and avocado on the side. I could eat smoked fish, mango, and avocadoes for breakfast, lunch, and dinner. Everyday.
So there you have it. An updated version of an old-timey recipe. Enjoy!
