Fish (Finnan-Haddie) Canapes

6 servings

Smoked haddock, known as "finnan haddie" in Scotland presents a perfect flavor and texture for this dish.  Salted Cod is also a good substitute.

Ingredients:

1/4 lb. smoked haddock or salt cod
4 cups milk
1 clove garlic, peeled
6 sprigs fresh thyme, plus more for garnish
1 small potato, peeled and quartered
2 tbsp heavy cream
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 tbsp freshly grated horseradish or to taste
1 twelve-inch-long baguette, sliced into 1/4 inch thick slices on the diagonal
1 tbsp olive oil

Directions:

Place the smoked haddock in a large bowl, and cover with cold water.  Soak fish 4 hours, changing water every 30 minutes.

Alternatively, keep bowl under a thin stream of constantly running water.  If using salt cod  soak the fish 12 hours.

Remove haddock from water; discard any bones.  Transfer fish to a saucepan.

Add milk, garlic, thyme, and potato.

Set over medium low heat; simmer until haddock is very soft, about 1 hour.

Pour mixture through a sieve set over a bowl; discard thyme and milk.

Transfer solids to a large bowl.

Heat the oven to 400 degrees.  Using a fork gently mash the haddock, potato, and garlic together, adding enough cream to make a thick paste.

Add the salt and pepper, and stir in the horseradish.

Place the bread slices on a baking sheet, and toast until golden. 

Brush toast with olive oil, and spread fish paste on top.

Garnish servings with the fresh thyme.