Finnan haddie is haddock cured with the smoke of green wood.
Soak the finnan haddie for 30 minutes. Drain and flake the fish, removing any bones. Simmer for 25 minutes in fresh water. Heat the oysters in their own liquor. As soon as the edges curl (5-6 minutes), put them in the cream sauce. Add the finnan haddie and simmer gently for about 5 minutes. Season with Tabasco sauce and paprika, and serve on hot buttered toast.