Named after Findon, Scotland, a fishing village near Aberdeen, finnan haddie is partially boned, lightly salted and smoked haddock. It was originally smoked over peat fires, a rarity now in wide commercial production. In the British Isles, finnan haddie has long been a favorite breakfast dish. Finnan haddie is best baked, broiled or poached. It's generally served with a cream sauce.
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