FINNAN HADDIE

The fish can be parboiled, deboned, and flaked up to 1 day ahead; store covered in the refrigerator. The hard-boiled egg can be cooked and chopped up to 2 days in advance. However, the cream sauce is best made fresh, as reheating egg-enriched sauces risks curdling.

This dish is best served immediately and does not store well due to the raw egg in the sauce and the tendency for the toast to become soggy. If you must store leftovers, refrigerate in an airtight container for up to 1 day and reheat very gently over low heat, stirring constantly. Do not microwave, as this will cause the egg to curdle.