finnan haddie

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Smoked haddock. Also called finnan haddock.

[From alteration of Findon or Findhorn, villages of northeast Scotland.]

Smoke-cured haddock (named after Findon in Scotland). See also Arbroath smokie.

[FIHN-uhn HAD-ee] Named after Findon, Scotland, a fishing village near Aberdeen, finnan haddie is partially boned, lightly salted and smoked haddock. It was originally smoked over peat fires, a rarity now in wide commercial production. In the British Isles, finnan haddie has long been a favorite breakfast dish. Though once exclusively from Scotland, it's now being produced in New England and other eastern coastal states. It's available whole or in fillets and can be refrigerated, tightly wrapped, for up to a month. Finnan haddie is best baked, broiled or poached. It's generally served with a cream sauce. See also fish.

The noun has one meaning:

Meaning #1: haddock usually baked but sometimes broiled with lots of butter
  Synonyms: finnan haddock, finnan, smoked haddock