This smoked haddock dip recipe brings Finnan haddie to the appetizer table as a soft, savory spread. Set out toasted bread and let guests help themselves: it is a welcome alternative when you want something other than another cheese dip.
Recipe source: Stonington Seafood's Brandade of Smoked Haddock. Ingredient amounts are retained. Maine Lobster Now has rewritten the directions and added pack-size, thermometer and storage guidance.
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The featured title graphic is an AI-generated serving illustration. The photograph in the recipe below is from Stonington Seafood.
Buying Finnan haddie for this recipe
MLN's Stonington Seafood Finnan haddie comes in a 12-ounce pack, while this recipe calls for 16 ounces. Purchase two packs, measure 16 ounces for the dip and follow the package storage instructions for the remaining fish. Do not count one 12-ounce pack as a pound.
Cook before eating: Finnan haddie is cold-smoked haddock, not ready-to-eat fish. Follow the package thawing directions and cook it before blending. The temperature check below is an MLN addition to the source method.
Smoked Haddock Dip: Finnan Haddie Brandade
Yield: 6–8 servings | Course: Appetizer
Estimated prep: 15 minutes | Cooking: approximately 30 minutes | Estimated total: 45 minutes, plus thawing. Allow additional cooking time as needed for doneness.
Ingredients
- 1 lb (16 oz) Finnan haddie, thawed
- 450 ml milk
- 1 sprig fresh thyme
- 1 bay leaf
- 8 peppercorns
- 450 g floury potatoes, peeled and diced
- 150 ml cold-pressed rapeseed oil or mild olive oil
- 3 garlic cloves, chopped
- 2 tablespoons chopped capers
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh chives
- Additional oil for drizzling
- Freshly ground black pepper, to taste
How to make it
- Cook the fish. Heat fish, milk, thyme, bay and peppercorns to the first boil; remove from heat. Check for 145°F internally, returning to gentle heat if necessary. Rest briefly.
- Mash the potatoes. Meanwhile, simmer potatoes in water until completely tender, about 20 minutes. Drain, mash and keep warm.
- Prepare for blending. Reserve the strained milk; discard aromatics. Remove fish skin and check for bones. Flake into a food processor.
- Blend with garlic oil. Warm oil and garlic for 1 minute without browning. Let cool slightly; process fish while slowly adding the garlic oil.
- Finish and serve. Transfer to a bowl. Fold in capers, herbs and mashed potato. Add reserved milk gradually for spreadability. Season with pepper, drizzle with oil and serve with bread or Melba toast.
MLN preparation notes
Use a thermometer: Check the thickest part of the fish before flaking it. The FDA recommends 145°F for most seafood. Bringing the surrounding milk to a boil does not, by itself, establish the fish's internal temperature.
Work safely with warm ingredients: Follow your food processor's instructions and do not put scalding liquid in a sealed container. Let the garlic oil cool to a safe handling temperature before adding it. Prepare the remaining ingredients while the fish rests rather than leaving cooked seafood at room temperature for an extended period.
Measure consistently: Use the milliliter and gram markings on your measuring jug and scale for the listed metric amounts. Keep the same ingredient amounts when choosing either of the two oils; switching oils is not a reason to change the fish quantity.
Serving and make-ahead guidance
For a gathering, set out a small serving bowl and replenish it with a clean utensil as needed. Keep extra dip refrigerated rather than leaving the entire batch on the table.
Refrigeration: Divide leftovers into shallow containers and refrigerate within two hours, or within one hour above 90°F. Keep the refrigerator at 40°F or below. Use refrigerated leftovers within three to four days and reheat to 165°F. These are handling additions based on USDA leftover guidance, not a storage claim from the original recipe.
Questions before you cook
Is this a ready-made dip?
No. The linked MLN product is Finnan haddie for cooking, not a prepared dip. You will need the other ingredients and equipment listed in the recipe.
What allergens should I check?
The recipe contains fish and milk. Check ingredient labels and anything served alongside it, including bread or crackers, for additional allergens.
What else can I make with Finnan haddie?
For another meal idea, try our Cullen Skink recipe. You can also read about Finnan haddie's history and uses.
Editorial note: Stonington Seafood lists 30 minutes of cooking time. Preparation and total times here are MLN estimates. This adaptation has not been independently kitchen-tested by Maine Lobster Now.
