Smoked Haddock and Spinach Rye Toasts

There was a morning in Edinburgh when I grabbed smoked haddock on a whim at the fishmonger, drawn in by its pale golden sheen and the faint woodsmoke smell clinging to the paper. I had spinach wilting in the fridge and half a loaf of rye going stale. What started as scrappy improvisation turned into something I now crave on cold mornings when I want breakfast to feel like more than toast and jam. The combination of smoky fish, buttery greens, and sharp rye became a weekday ritual I didn't know I needed.

I made this for a friend who showed up unannounced one Saturday, still in her running gear and ravenous. She watched me flake the haddock and pile it onto toast, skeptical at first, then devoured both servings before I could sit down. She still texts me photos whenever she makes it herself, usually with the caption why did I ever eat cereal. That kind of conversion feels like winning.

Ingredients

• 200 g smoked haddock fillet, skinless and boneless: The star here, bringing a gentle brine and smoke that doesn't overpower; look for undyed fillets if you can, they taste cleaner.
• 2 tbsp creme fraiche (or Greek yogurt): This adds a cool, tangy richness that cuts through the smoke and binds everything together on the toast.
• 1 tbsp butter: Used to soften the shallot and wilt the spinach, it brings a quiet, comforting fat that rounds out the flavors.
• 100 g fresh baby spinach: Wilts down to almost nothing but adds color, iron, and a slight mineral note that balances the fish.
• 1 small shallot, finely chopped: Milder and sweeter than onion, it melts into the spinach without biting back.
• 1 tbsp fresh chives, finely sliced (optional): A sprinkle at the end adds a pop of green and a whisper of oniony brightness.
• 2 slices rye bread: Dense, tangy, and sturdy enough to hold everything without turning to mush.
• Salt and black pepper, to taste: Season the spinach lightly; the haddock is already salty, so go easy.
• Lemon wedges, to serve: A squeeze of lemon at the table wakes everything up and cuts through the richness.

Instructions

Poach the haddock:

Place the smoked haddock in a shallow pan with just enough water to cover, bring to a gentle simmer, and poach for 5 to 6 minutes until the flesh flakes easily. Remove, drain, and flake into large, tender pieces.

Soften the shallot:

Heat the butter in a skillet over medium heat, add the finely chopped shallot, and saute for 1 to 2 minutes until it softens and turns translucent.

Wilt the spinach:

Toss in the baby spinach and stir for about a minute until it collapses into the pan. Season lightly with salt and pepper, remembering the haddock will add its own salt.

Toast the rye:

While everything cooks, toast the rye slices until golden and crisp, giving them enough color to stand up to the toppings.

Assemble the toasts:

Spread each slice with creme fraiche, pile on the wilted spinach, then top with flaked haddock. Finish with chives, a crack of pepper, and serve with lemon wedges on the side.

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One morning I made this and carried it out to the back step with my coffee, still in pajamas, and ate it in the weak spring sun. The lemon juice ran down my wrist, the rye crunched, and for those few minutes, nothing else mattered. Its the kind of breakfast that makes you sit down and pay attention, even when youre in a hurry.

Swaps and Variations

If you cant find smoked haddock, smoked mackerel or trout work beautifully and bring their own oily richness. Greek yogurt is a lighter, tangier stand in for creme fraiche, and if youre feeling extra hungry, a soft poached egg on top turns this into something almost decadent. I've also used sourdough when I was out of rye, and it held up just fine, though it lacked that dark, sour punch.

Make It Ahead

You can poach the haddock the night before and keep it covered in the fridge, then just flake it cold onto the toast in the morning. The spinach wilts so fast theres no real shortcut there, but having the shallot chopped and ready in a little bowl saves a minute or two when youre half awake. I wouldnt assemble the toasts in advance, though, they go soggy fast.

Serving Suggestions

This is filling enough on its own, but if youre feeding a crowd or want to stretch it, serve alongside roasted tomatoes or a small pile of sauteed mushrooms. A handful of peppery arugula on the side adds crunch and cuts through the richness. I like it with strong black tea or a short, sharp espresso, something that wont compete with the smoke.

• Squeeze the lemon over everything just before you eat, it brightens the whole plate.
• If the rye feels too dense, try a seeded sourdough or a hearty whole grain instead.
• Leftover haddock makes a great addition to scrambled eggs the next day.

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This recipe taught me that breakfast doesnt have to be sweet or boring to feel like a treat. Some mornings, smoky fish on rye is exactly what you need to start the day right.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Fresh baby spinach works best for this dish as it wilts quickly and has a delicate texture. Frozen spinach tends to be too watery and may make the toast soggy.

→ What can I substitute for smoked haddock?

Smoked mackerel or smoked trout are excellent alternatives. They offer similar smoky flavors and flaky textures. Adjust cooking time as these may not need poaching.

→ How do I prevent the toast from becoming soggy?

Toast the rye bread until very crisp and golden. Drain the spinach well after wilting and ensure the haddock is properly drained after poaching before assembling.

→ Can I make this dairy-free?

Replace the butter with olive oil for sautéing and use a dairy-free cream alternative or simply omit the crème fraîche. The dish will still be flavorful.

→ Is undyed smoked haddock better than dyed?

Both work equally well. Undyed haddock has a pale, natural color while dyed versions are bright yellow. The flavor difference is minimal, so choose based on preference.

→ Can I prepare components ahead of time?

You can poach the haddock up to a day ahead and store it covered in the refrigerator. Reheat gently and prepare the spinach fresh for best results.