Smoked Haddock and Spinach Rye Toasts (Print version)

Flaky smoked haddock and wilted spinach atop crispy rye toast with crème fraîche. Quick, satisfying breakfast.

# What You'll Need:

→ Fish & Dairy

01 - 7 oz smoked haddock fillet, skinless and boneless
02 - 2 tbsp crème fraîche or Greek yogurt
03 - 1 tbsp butter

→ Vegetables

04 - 3.5 oz fresh baby spinach
05 - 1 small shallot, finely chopped
06 - 1 tbsp fresh chives, finely sliced

→ Bread

07 - 2 slices rye bread

→ Pantry

08 - Salt and black pepper to taste
09 - Lemon wedges for serving

# How-To Steps:

01 - Place smoked haddock fillet in a shallow pan with just enough water to cover. Bring to a gentle simmer and poach for 5 to 6 minutes until cooked through and flaky. Remove from pan, drain thoroughly, and flake into large pieces.
02 - While haddock cooks, heat butter in a skillet over medium heat. Add chopped shallot and sauté for 1 to 2 minutes until softened and fragrant.
03 - Add fresh spinach to the skillet and cook, stirring frequently, until just wilted, approximately 1 minute. Season lightly with salt and black pepper.
04 - Toast rye bread slices until golden and crisp, approximately 2 to 3 minutes depending on toaster settings.
05 - Spread each warm toast slice evenly with crème fraîche or Greek yogurt. Top with wilted spinach mixture and distribute flaked smoked haddock evenly over each slice.
06 - Sprinkle with fresh chives and additional cracked black pepper. Serve immediately with lemon wedges on the side.

# Tips from the pros:

01 -
  • It feels indulgent but comes together faster than most people shower in the morning.
  • The smokiness of the haddock plays beautifully against tangy creme fraiche and earthy rye without any fuss.
  • Its filling enough to keep you going until lunch without that heavy, sluggish feeling some breakfasts leave behind.
02 -
  • Dont let the haddock boil hard or it turns rubbery; a gentle simmer keeps it silky and tender.
  • Taste the spinach before you season it, the fish and butter already bring plenty of salt to the plate.
03 -
  • Buy naturally smoked haddock when you can, the neon yellow dyed stuff tastes more like salt than smoke.
  • Dont skip the lemon, it cuts through the butter and fish in a way that makes every bite feel lighter and sharper.
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