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
Smoked Haddock Bake
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So simple and elegant! And a fun mash up of Irish-Scottish-Italian fun!
I think you’d love it, David! :)
I don’t know that I’ve ever had haddock. It looks so flaky and delicate. Loving the look of this dish — so lovely with just a few ingredients.
It’s my favorite fish! My dad used it in the fish and chip shop in Scotland! You have to try it!!
I am intrigued. I must give haddock a second chance. This looks simply delicious.
Great! Thanks, Cathy!
How fitting for Saint Patrick’s Day? Love that this is so simple, healthy and can just imagine that this just lets the good quality of the smoked fish shine through. I’d make this at any time of year, depending on getting my hands on good fish like this. Wonderful!
Thanks, Jill! I really think you’d love its simplicity! :)
Hi Christina. My birthday present to myself from Stoningtons arrived on 3/15 . I ordered kippers, mackeral ,haddock ,and sea scallops so can’t wait to get started on some of the recipes There was a very nice hand written note from Richard too.
I found a recipe on Stiritup for a smoked haddock “kedgeree”coulibac.. quite delicious!
I haven’t cooked the steamed sausage yet as it’s proving difficult to find.
I look forward to your emails and travel adventures. Hetty
Oh that is a WONDERFUL birthday gift! Happy birthday to you, Hetty! That’s lovely that Richard sent you a note, too! He is a great person. Thanks for letting me know and enjoy all of that amazing seafood! CC
Loved the dish/dishes and the history lesson. :)
Thank you!!
Love this for a spring / summer light dish.
Absolutely perfect, Marie! Enjoy!
Cool, reminds me of baccalà salad. But without the long pre-soaking! This is my kind of fusion cooking. :-)
That’s exactly what it’s like, Frank! It’s really good, too! :)