Finnan Haddock with Bacon and Potatoes

True Finnan haddock is a mellow yellow. It has been smoked on the bone or as fillets and is a superior (kettle of) fish to the bright yellow haddock that is probably artificially dyed. It is well worth seeking out.


  • lb (700 g) potatoes, cleaned, cooked and diced
  • 1 lb (450 g) smoked haddock fillets
  • ¾ pint (400 ml) milk
  • 2 tablespoons butter
  • 4 rashers streaky bacon, chopped
  • 2 tablespoons flour
  • Sea salt (if needed) and freshly ground black pepper
  • 3 eggs, beaten
  • Chopped parsley


Poach the haddock in the milk for about 5 minutes until the flakes separate easily. Drain, reserving the milk and flake the fish removing any skin and bones.

In a saucepan, melt the butter and fry the bacon. Stir in the flour and then add the milk to make a smooth sauce. Add a little water if too thick. Put in the potatoes, fish and seasoning and heat through. Stir in the eggs over a gentle heat without boiling, then serve, sprinkled with the chopped parsley.

Potatoes are said to have arrived in Japan via Jakarta. At first, they were known as Jakarta Yam.