Smoked Haddock Salad – Italian Style (Finnan Haddie Salad)
Smoked haddock salad made Italian style is an easy and tasty 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, like Cullen skink and fish pie with leeks, 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 which is so good!
Italian Style Smoked Haddock Salad
recipe from my Nonna (she used baccala) serves 4
FULL PRINTABLE RECIPE BELOW
Ingredients
- Finnan haddie, defrosted
- extra virgin olive oil
- green garlic or green onions
- salt
- (black pepper is optional)
Cook the Finnan Haddie
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.
Dress the Smoked Haddock Salad
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)
Ingredients
- 1 lb smoked haddock (Finnan Haddie, defrosted)
- 1 tsp extra virgin olive oil (drizzle)
- 1 tsp green onions (or green garlic, chopped)
- ⅛ tsp salt (if desired)
- ⅛ tsp 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, green onions, salt and pepper, if using.
- Serve at room temperature, or cold. Keep leftovers in the refrigerator.
Notes
- If you don't have green garlic (chives), or green onions you can use parsley (Italian).
Nutrition
Here’s another way to use smoked haddock from my friend, Janice at Farmer’s Girl Kitchen (in Scotland)
Smoked Haddock Bake
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My Mum made Fiinan Haddie for us when I was a child. She poached it in milk. Sometimes we had creamed onions as an accompaniment. We lived in Prince George , B.C. Canada; grandparents were from Scotland. I can’t find Finnan Haddie in the stores.
I live in Bellingham, WA – close to the border of B.C. so sometimes visit family there.
You can order the best in the US from Stonington Seafood, however, because we’re on the west coast and it needs to be shipped with cool packs, the shipping is quite expensive, sadly.
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!