Ingredients with Measurements:
- 1 pound of Finnan Haddie (smoked haddock)
- 1/2 cup of chopped fresh dill
- 1/2 cup of chopped red onion
- 1/2 cup of chopped celery
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of Dijon mustard
- 2 tablespoons of lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Fill a large pot with water and bring it to a boil. Add the Finnan Haddie and let it simmer for 10-15 minutes until it is cooked through.
2. Remove the Finnan Haddie from the pot and let it cool. Once it is cool enough to handle, flake it into small pieces and set it aside.
3. In a mixing bowl, combine the chopped dill, red onion, and celery.
4. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and lemon juice until it is smooth.
5. Add the mayonnaise mixture to the bowl with the dill, onion, and celery. Mix well.
6. Add the flaked Finnan Haddie to the bowl and mix until it is evenly coated with the dressing.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Boiling water for cooking the Finnan Haddie
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 28g
- Carbohydrates: 6g
- Protein: 20g
Substitutions for ingredients:
- Smoked salmon can be used instead of Finnan Haddie
- Green onion can be used instead of red onion
- Greek yogurt can be used instead of sour cream
Variations:
- Add chopped hard-boiled eggs to the salad for extra protein
- Add diced avocado for a creamy texture
- Serve the salad on a bed of mixed greens for a more substantial meal
Tips and tricks:
- Be sure to remove any skin or bones from the Finnan Haddie before flaking it into pieces
- The salad can be made ahead of time and stored in the refrigerator until ready to serve
- Adjust the amount of dill and lemon juice to taste
Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- The salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped dill or lemon wedges.
Garnishes:
- Chopped fresh dill
- Lemon wedges
Pairings:
- Serve with crusty bread or crackers
- Pair with a light white wine such as Sauvignon Blanc or Pinot Grigio
Suggested side dishes:
- Roasted vegetables
- Steamed rice
- Grilled asparagus
Troubleshooting advice:
- If the salad is too dry, add more mayonnaise or sour cream to the dressing.
Food safety advice:
- Be sure to cook the Finnan Haddie thoroughly to prevent any foodborne illnesses.
Food history:
- Finnan Haddie is a traditional Scottish dish made from smoked haddock.
Flavor profiles:
- Smoky, salty, and slightly sweet from the haddock
- Fresh and herbaceous from the dill
- Tangy and creamy from the dressing
Serving suggestions:
- Serve the salad as a light lunch or dinner
- Great for picnics or outdoor gatherings
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