Name of Menu Item: House Smoked Fish Plate
Menu Description: House smoked Scottish salmon with craime fraiche, Finnan Haddie croquettes with cherry pepper aioli, pickled ramp and shaved fennel salad -12
Recommended Drink/Food pairing: Embrace Honey Mead
Key terms to be included in menu glossary:
Finnan Haddie – cured, then smoked haddock made in the tradition of Findon, Scotland
Ingredient list?
Salmon – fennel seed, fennel fronds, salt, sugar, cherrywood smoked
Croquettes – yukon gold potato, butter, cream, smoked haddock (cured in salt and sugar, smoked over cherrywood), eggs, flour, breadcrumbs
Aioli – mayo, picked cherry peppers, dijon mustard, garlic, lemon juice
Pickled Ramps – ramps, red wine vinegar, salt, sugar, coriander, bay leaf
Craime Fraiche, fennel
Gluten content? Flour, breadcrumbs
Can it be made gluten free? Yes, without the croquettes
Dairy content? Mayo, cream, butter, egg
Can it be made dairy free? No
Vegetarian? No
Can it be made vegetarian? no
Vegan? No
Can it be made vegan? no
Nut content? No
Can it be made without nuts? N/A
Does it contain pork? No
Can it be made without pork? N/A
Cultural significance/inspiration: Scottish Salmon and Finnan Haddie are very popular in Scotland. We smoke farm-raised Scottish salmon in houseFinnan Haddie originated in the port town of Findon, Scotland as a means of preserving fish for cross-seas voyages. Haddock is cured in salt and sugar overnight. The next day the salt mixture is washed off, and then the fish is hot smoked gently over cherrywood until it is fully cooked. We mix this smoked haddock with leftover mashed potatos, we form them into little balls, bread them, and then deep fry them for a crispy exterior.
Common questions customers may ask about this menu item:
Q. What are ramps?
A. Ramps are a wild garlicky, oniony green similar to scallions
Q. Why do Scots call smoked haddock “Finnan Haddie”
A. Finnan Haddie originated in Findon, Scotland. Scots slur their words so “Findon Haddock” became known as “Finnan Haddie” over the years.