Save The smell of smoked haddock always brings me straight back to mornings when I needed something fast but filling. I used to think fish for breakfast was only for fancy hotel buffets, but one rushed Tuesday I had leftover haddock in the fridge and a hunk of rye bread going stale. What came together in under twenty minutes turned into one of those meals I now crave on purpose. Its smoky, creamy, and just substantial enough to carry you through a long morning without weighing you down.
I made this for a friend who swore she didnt like fish in the morning. She finished both slices before I could offer her a poached egg on top. The combination of the mild smokiness, the bright lemon, and the slight bitterness of wilted spinach just works in a way that feels clean and nourishing. Now she texts me every few weeks asking if Ive made those fish toasts again.
Ingredients
- 200 g smoked haddock fillet, skinless and boneless: The star of the dish, smoked haddock brings a gentle, savory depth without being overpowering, and it poaches beautifully in just a few minutes.
- 2 tbsp crème fraîche or Greek yogurt: This adds creaminess and a slight tang that balances the smokiness, and Greek yogurt works perfectly if you want something lighter.
- 1 tbsp butter: Used to soften the shallot and wilt the spinach, it adds just enough richness without making the dish heavy.
- 100 g fresh baby spinach: Wilts down quickly and adds a pop of color and mild earthy flavor that pairs beautifully with the fish.
- 1 small shallot, finely chopped: Milder and sweeter than onion, it gives the spinach a little aromatic backbone.
- 1 tbsp fresh chives, finely sliced (optional): A fresh, oniony finish that brightens everything up, though the dish is still lovely without it.
- 2 slices rye bread: Hearty and slightly tangy, rye stands up to the toppings and adds a satisfying chew.
- Salt and black pepper, to taste: Simple seasoning that lets the natural flavors shine through.
- Lemon wedges, to serve: A squeeze of lemon at the end cuts through the richness and wakes up the whole plate.
Instructions
- Poach the haddock:
- Place the smoked haddock in a shallow pan with just enough water to cover it. Bring to a gentle simmer and poach for 5 to 6 minutes until the fish is cooked through and flakes easily with a fork, then remove, drain, and flake into large pieces.
- Sauté the shallot:
- While the haddock cooks, heat the butter in a skillet over medium heat and add the finely chopped shallot. Sauté for 1 to 2 minutes until softened and fragrant.
- Wilt the spinach:
- Add the baby spinach to the skillet and stir until just wilted, about 1 minute. Season lightly with salt and pepper, then remove from heat.
- Toast the rye bread:
- Toast the rye bread slices until golden and crisp. You want them sturdy enough to hold the toppings without bending.
- Assemble the toasts:
- Spread each slice of toast with crème fraîche, then top with the wilted spinach and flaked smoked haddock. Sprinkle with chives and a little extra pepper if you like.
- Serve immediately:
- Plate the toasts with lemon wedges on the side. Squeeze fresh lemon over just before eating for a bright, citrusy finish.
Save There was a morning I made this after a long night shift and sat by the window with my plate, watching the sun come up. The warmth of the toast, the silky fish, the brightness of the lemon, it all felt like exactly what I needed. Sometimes a good breakfast isnt just fuel, its a small act of care when youre too tired to think.
Swaps and Variations
If you cant find smoked haddock, smoked mackerel or smoked trout work just as well and bring their own personality to the dish. Greek yogurt is a great stand in for crème fraîche if you want something lighter or tangier. You can also add a poached egg on top for extra richness and protein, which turns this into something truly luxurious.
Storing and Reheating
This dish is best eaten fresh, but you can poach the haddock and wilt the spinach ahead of time and store them separately in the fridge for up to a day. When youre ready to eat, just reheat the spinach gently in a pan, toast the bread, and assemble. The fish is fine served cold or at room temperature, though I prefer it warm.
Serving Suggestions
These toasts are filling enough on their own, but they pair beautifully with a simple green salad or a handful of cherry tomatoes on the side. A cup of strong black tea or coffee is my go to drink with this, something bold enough to stand up to the smoky fish. If youre feeding a crowd, double the recipe and serve it on a big platter with extra lemon wedges and a bowl of chives.
- Serve with a poached or soft boiled egg for added richness.
- Pair with a crisp white wine like Sauvignon Blanc for brunch.
- Add a pinch of red pepper flakes for a gentle kick.
Save This recipe has become my answer to mornings when I want something real and nourishing without spending half an hour in the kitchen. I hope it brings you the same kind of quiet satisfaction it brings me.
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 watery and may make the toast soggy. If using frozen, thaw completely and squeeze out excess moisture before cooking.
- → What can I substitute for smoked haddock?
Smoked mackerel or smoked trout are excellent alternatives with similar smoky flavors. Regular white fish like cod or haddock can work but lack the distinctive smokiness. For a non-smoked option, fresh salmon pairs beautifully with spinach.
- → How do I know when the haddock is properly cooked?
The haddock is done when it flakes easily with a fork and turns opaque throughout. It should take 5-6 minutes of gentle poaching. Avoid overcooking as it will become dry and tough.
- → Can I prepare any components ahead of time?
You can poach the haddock up to 1 day ahead and store it covered in the refrigerator. Reheat gently or serve at room temperature. The spinach mixture is best made fresh, but you can chop the shallot and wash the spinach in advance.
- → What type of rye bread works best?
A dense, hearty rye bread with seeds provides the best texture and flavor contrast. Avoid soft sandwich-style rye as it may become soggy. Sourdough rye adds extra tang that complements the smoked fish beautifully.
- → Is this suitable for meal prep?
This dish is best enjoyed immediately after assembly to maintain the toast's crispness. However, you can prep individual components separately and assemble just before eating for a quick weekday breakfast.