2 lb. finnan haddie
1 tbsp. finely chopped onion
2 tbsp. finely chopped green pepper
2 tbsp. finely chopped red pepper
2 tbsp. butter
1 tsp. salt
1/2 tsp. paprika
Few grains of cayenne
4 tbsp. flour
2 c. rich milk

Soak finnan haddie in cold water for 1 hour. Drain; add fresh water to cover fish and simmer for 30 minutes. Drain and separate in flakes. Cook onion, green pepper and red pepper in butter for 5 minutes or until soft, but do not brown. Add salt, paprika, cayenne and flour. Stir until well blended. Add milk gradually. When thickened, add flaked finnan haddie. Serve over toast or in potato nests. Yield 6 servings.