Smoked Haddock Canapés (Scottish Finnan Haddie)

Smoked haddock, known as finnan haddie after the Scottish village Findon, is available in some fish markets. Salt cod makes a good substitute and is generally easier to find.

¼ 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
½ tsp. sea salt
¼ tsp. black pepper, freshly ground
3 Tbsp. horseradish, freshly grated
1 (12") long baguette, sliced into ¼" thick slices on the diagonal
1 Tbsp. extra-virgin olive oil

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 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 bowl; discard thyme and milk. Transfer solids to a large bowl.

Heat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

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.

Makes 6 servings.