AMONG my many claims to fame there is none I am more proud of than having the Big Yin in Red Onion for his tea.

On this momentous occasion Billy plumped for my Finnan Haddie fishcake a dish that has been on my menu for over 20 years now… not the same fishcake obvs, and his verdict ‘Yer Finnan Haddie was tremendous’ still rings loud in my ears.

Finnan Haddie is in factnatural brined haddock fillet and is cold smoked over green wood and peat.

READ MORE: Irn-Bru war emerges as original home Falkirk claims popular drink ‘hijacked’ by Glasgow

Disputably it originates from the fishing village Findhorn hence Finnie and famously is quoted in the Cole Porter classic My Heart Belongs to Daddy!

Glasgow Times:

If you cannot source Finnan haddie, Aberdeen long boneless or Glasgow Pale smoked are ideal substitites but avoid at all costs the luminous yellow haddock found in supermarkets.

It’s also extremely versatile and makes great pastas, fishpies, risottos and more.

Finnan Haddie Fishcakes with tartare and salad. (Serves 4)

Prep time 40 min

Cook time 20 min


700g potatoes, diced

500g Finnan haddie

4 spring onions fine sliced

1 lemon zest and juice

Pinch white pepper

100g breadcrumbs

1 Tbsp chopped parsley

Oil for shallow frying

Pre heat oven to gas mark 7, 425°F (220°C).


1.Boil the potatoes for 10 -12 minutes until tender. Drain and mash. Allow to cool.

2.Place the fish on a non stick bake tray and cook for 7/8 min-should be very slightly under done. Remove and allow to cool.

3.Mix the potato, fish., lemon zest, ½ breadcrumbs, parsley and spring onions, season and mould into 8 fishcakes. Pat cakes into remaining breadcrumbs and fridge for 30 min.

5.Heat the oil and shallow fry in 2 batches for 3-4 minutes on each side until golden.

6.Serve with salad and tartare or mix leaves, peas and a cream sauce.