Smoked haddock is poached in milk, the poaching liquid is then thickened with flour and poured over the haddock and topped with sliced hard-cooked eggs.

Creamed Finnan Haddie

1 pound smoked haddock
1 cup milk
2 tablespoons all-purpose flour
2 large eggs, hard-cooked, sliced

1. In a large deep skillet, poach haddock in milk until the fish flakes easily when tested.
2. Remove fish and cut into small pieces.
3. Add flour to the poaching liquid and stir until thick. Pour the sauce on fish pieces and top with sliced hard-cooked eggs.

Makes 4 servings.