Finnan Haddie

Many people think of Finnan Haddie as a heavy, white sauce-laced casserole that is kind of boring. That certainly isn’t the case with Pam Harding’s tasty fish-and-potato combination made with smoked fish and bacon. It’s perfect for a winter’s night or as part of a cold-weather buffet. The dish, popular in New England, is said to have originated in Scotland—from the coastal town of Findhorn, or Findon—where smoked fish is usually eaten at breakfast. I love bacon in this dish (or almost anywh