Finnan Haddie Balls

A traditional Scotish fish dish found in “War Time Recipes”
published by The Proctor & Gamble Co in 1918
Finnan Haddie Balls

Finnan haddie (also known as Finnan haddock, Finnan, Finny Haddock or Findrum speldings) is cold-smoked haddock, representative of a regional method of smoking with green wood and peat in north-east Scotland. Its origin is the subject of a debate, as some sources attribute the origin to the hamlet of Findon, Aberdeenshire, (also sometimes called Finnan) near Aberdeen, while others insist that the name is a corruption of the village name of Findhorn at the mouth of the River Findhorn in Moray.

2 cupfuls raw potatoes
(pared and cut in quarters)
1 cupful finnan haddie (in bits)
1/2 teaspoonful pepper
1/2 teaspoonful salt
1 egg, beaten light
10 slices bacon
Crisco for frying


Put the potatoes in a saucepan, pour in boiling water to nearly cover the potatoes; above and at the center of the potatoes set the finnan haddie, cover and let cook until the potatoes are tender. Drain the water from the dish, shake the fish from the potatoes and press the latter through a ricer and return to the fish; add the pepper and salt as needed and mix; add a little of the mixture to the egg, blend thoroughly and beat into the rest of the mixture. Press the mixture, lightly, into balls. Fry, five at a time, in Crisco hot enough to turn a bread crumb golden brown in 40 seconds. Serve with piccalilli in lemon cups and bacon rolls. Roll each slice of bacon like a jelly roll, push a wooden toothpick through each to hold it in shape and fry in the Crisco before the fish balls are fried; remove the toothpick before serving.