Seafood: Scottish Finnan Haddie

Smoked haddock, a Scottish national dish, derived its name from the village of Findon in Scotland and is popularly called by a corruption of the name, finnan haddie. The English and Scots enjoy it as a breakfast dish.

Recipe

2 tablespoons butter.

1 pound smoked haddock or finnan haddie, skinned and cut into small pieces.

4 hot poached eggs.

1 cup milk.

2 teaspoons conrnstarch.

Pepper to taste.

The Cooking

Heat the butter in a skillet and add the pieces of haddock. Sprinkle the pepper. Cook over low heat for 5 minutes. Combine the cornstarch with a little of the milk and add to the haddock. Pour in the remainder of the milk and cook another 5 minutes. Serve with the poached eggs placed over the fish mixture.