Finnan Haddie

From Jack Brenner

This is an old Yankees favorite made with smoked haddock and a basic white sauce.


  • 1 lb Finnan Haddie

  • 4 T. Butter, 1 T of it cold and diced.

  • 3 T. Flour

  • 1.5 C. Milk

  • Salt and black or white pepper

  • 1 C. Boiled Potatoes, diced

  • 1 T. fresh Dill

  • (Optional) two chopped hard-cooked eggs

  • 1 T. fresh Parsley


About half an hour to 40 minutes.

To prepare:

  1. Preheat oven to 350 and butter an ovenproof baking dish.

  2. Simmer the fish in water over medium heat for about 10 minutes, then drain.

  3. Remove the skin and bones and flake the fish into a bowl.

  4. Heat 3T of the butter in a saucepan and add the flour to make a roux. Cook gently two minutes, stirring all the while.

  5. In one smooth, gradual motion, add the milk, whisking it into the roux.

  6. Heat the sauce, stirring, until it thickens. Add salt and pepper to taste.

  7. Add the dill, the potatoes, and the fish and mix well. If you are using the eggs, add them here.

  8. Transfer to a buttered baking dish and dot with remaining butter.

  9. Bake at 350 for about 15 minutes, until lightly browned.

  10. Sprinkle with chopped parsley and serve with toast points.


Some folks add a bit of brandy or mace to the sauce.