Smoked Haddock in a creamy sauce
Finnan Haddie is a classic Scottish dish featuring smoked haddock gently poached in a rich, creamy sauce, often made with milk or cream, butter, and sometimes a touch of mustard or parsley. The fish is traditionally hot-smoked over wood or peat, which gives it a distinctive, delicate smokiness that pairs beautifully with the velvety sauce. It's a comforting, elegant preparation that highlights the natural flavor of the fish.
🍽️ Nutrition at a glance
This dish is high in protein from the haddock and moderate in fat from the creamy sauce, with very few carbohydrates. It's a good source of omega-3 fatty acids, vitamin B12, selenium, and phosphorus. A typical serving (about 200g of fish with sauce) would roughly range from 300 to 400 calories.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 4 g |
| Sodium | 850 mg |
| Potassium | 450 mg |
| Phosphorus | 320 mg |
| Selenium | 40 mcg |
| Vitamin B12 | 3.5 mcg |
| Niacin (B3) | 4.5 mg |
| Vitamin D | 2.5 mcg |
| Calcium | 120 mg |
| Iron | 1.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Finnan Haddie is culturally significant as a cornerstone of Scottish cuisine, with its name likely deriving from the fishing village of Findon (or Finnan) near Aberdeen. Nutritionally, the smoking process not only adds flavor but also acts as a natural preservative, a traditional method that helped extend the shelf life of fish before refrigeration.
