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Smoked haddock, a Scottish national dish, derived its name from the village of Findon in Scotland, and is commonly called by a corruption of the name, finnan haddie. The salad is a good supper dish.
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| What You Need: |
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1½ pounds frozen boneless finnan haddie (smoked haddock)
4 cups diced and peeled cold, cooked potatoes
1 large onion, peeled and diced
1½ cups chopped celery
2 hard-cooked eggs, shelled and chopped
1/3 cup salad oil
3 to 4 tablespoons vinegar
¾ teaspoon sugar
Salt, pepper to taste
1 small head leafy lettuce, washed, dried, and chilled
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| How To Cook: |
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1. Put 'finnan haddie' in large skillet; cover with cold water; let stand 30 minutes; drain.
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2. Add fresh water to cover; bring to a boil; lower heat and cook slowly, covered, 10 minutes or until tender.
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3. Drain; flake; and put in a medium bowl to cool.
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4. Add potatoes, onion, celery, and eggs; mix well.
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5. Combine oil, vinegar, sugar, salt, and pepper; add to salad; mix well.
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6. Line a salad bowl with lettuce leaves, and spoon fish mixture over them.
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