Italian style smoked haddock salad is an easy and excellent fish dish that’s great for Lent. Finnan Haddie salad is simply delicious!
This salad is incredibly flavorful, yet so quick and easy to make!
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And it’s quite by coincidence that I’m posting this on St. Patrick’s Day because this dish and St Patrick and I all have something in common: we’re Scottish-Italian! You see, St. Patrick was born in what is now Scotland, to Roman parents (like me)!
Smoked haddock salad is also Scottish-Italian because the fish is Finnan Haddie (Scottish), and the style of making it is Italian. Pretty cool, huh? And the green plate and green garlic doesn’t hurt for St. Patrick’s Day, either!
You can check out all my great Finnan Haddie recipes, but be sure to get your smoked haddock at Stonington Seafood, It’s simply the best in the US! You won’t be disappointed! Oh, and I recently posted a fishcake recipe using Finnan Haddie and mashed potatoes! So good!
Italian Style Smoked Haddock Salad
see printable recipe below
-1 lb Finnan Haddie, defrosted
-extra virgin olive oil
-chopped green garlic or green onions
-salt and/or pepper if desired
Poach the haddie in some water, barely covering the fish. Bring the water to a boil, then put the smoked haddock back in, reduce the heat, and simmer over low heat for 4 minutes. Remove from water and peel the skin which comes off easily.
When cool, flake the fish and put on a plate.
Drizzle with extra virgin olive oil, salt and pepper, if using.
Serve at room temperature, or cold. Keep leftovers in the refrigerator. See how simple and quick that was?
DELICIOUS!!
Italian Style Smoked Haddock Salad (Finnan Haddie Salad)
A smoked haddock salad made in an Italian style.
Ingredients
- -1 lb Finnan Haddie, defrosted
- -extra virgin olive oil
- -chopped green garlic or green onions
- -salt and/or pepper if desired
Instructions
- Poach the haddie in some water, barely covering the fish. Bring the water to a boil, then put the smoked haddock back in, reduce the heat, and simmer over low heat for 4 minutes. Remove from water and peel the skin which comes off easily.
- When cool, flake the fish and put on a plate.
- Drizzle with extra virgin olive oil, salt and pepper, if using.
- Serve at room temperature, or cold. Keep leftovers in the refrigerator.
Nutrition Information:
Yield: 6 Serving Size: 1 servingAmount Per Serving:Calories: 22Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 98mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Smoked Haddock Bake
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How interesting. I’ve always though smoked haddock and finnan haddie were two different kinds of smoked fish. I’ve searched for ever for smoked haddock where I live but have never had any success. I did find a British Import shop in my area that just before Xmas was advertising Finnan Haddie for sale but I passed it up thinking it was not smoked haddock I wanted to make a fish pie recipe of my Mothers. How silly of me to do so as it’s now no longer available. But, at least I learned from you Christina hey are indeed both the same fish so that alone is good thing!
I love any kind of smoked fish! I know I’d love this, especially with the “Italian” twist!
Yes you would, I’m sure of it!