Stuart Ralston, Aizle
Finnan Haddie with Poached Egg

 Serves 2

  • 400-500g piece of Finnan Haddie
  • 300m full fat milk, or enough to cover the fish
  • 1tbsp unsalted butter
  • 1tbsp cornflour
  • 4 Scottish free-range eggs, I use
  • 50ml white wine vinegar
  • 500ml water
  • 2 English muffins
  • 2 pinch of smoked paprika or cayenne pepper


  1. Place the water and white wine vinegar in a large pot and bring to boil, then turn down to a simmer. Swirl the water with a wooden spoon to create a whirlpool, then drop the eggs in and cook for 3-4 minutes.
  2. Place the fish into a deep saucepan and cover with milk and a pinch of smoked paprika. Cook on a low to medium heat, just hot enough to simmer the milk, for around 8 minutes or until the fish is tender and translucent in the middle. Remove the fish from the pan and place on a paper towel to remove excess milk.
  3. To make a smoked fish sauce, form a smooth paste with the cornflour by mixing in a little water. Then whisk this into the milk from the pan and cook for couple of minutes until the milk thickens.
  4. To serve, toast the muffins and top with the Finnan Haddie, then with the poached egg. Finish by spooning over some of the sauce, and top with a pinch of cayenne pepper.