1 c. picked over Finnan Haddie (smoked haddock), freed from bones
2 c. rich milk
4 tbsp. flour
3 tbsp. melted butter
2 tbsp. lemon juice
Sifted browned crumbs
Oil and pepper

To make less salty, simmer gently and pour off water.

Melt butter; add flour. Stir until well blended, then add milk gradually. Boil up gently, beating with a whip until very smooth. Add fish. Season with pepper and lemon juice.

Oil small ramekins; fill with fish mixture. Lightly sprinkle with crumbs and bake in oven until browned. Serve on toast if you would like (omit crumbs), or pour into oiled baking dish and top with crumbs.