Smoked Finnan Haddock and Poached Egg
North East coast fishwives from the village of Findon (known as Finnan) developed this cure in the early 1700s. Finnans were smoked in their bothans, wooden smoking sheds. Soon every East coast fishing village was making the cure. And before long, stage-coaches were taking them to the Edinburgh fish market.
About Catherine Brown
Catherine Brown is a food writer, author, teacher and Fellow of the Society of Antiquaries (Scot.). Noted for her food columns in The Herald (Glasgow) for over two decades, she was also a presenter, with Derek Cooper, of Scotland’s Larder. She can be visited at www.catherinebrownfoodwriter.com.