Smoked Haddock and Spinach Toasts (Printable)

Flaky smoked haddock, wilted spinach, and crème fraîche on crispy rye toast. A satisfying protein-rich breakfast.

# What You'll Need:

→ Fish & Dairy

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

→ Vegetables

04 - 3.5 oz fresh baby spinach
05 - 1 small shallot, finely chopped
06 - 1 tablespoon 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 Make It:

01 - Place smoked haddock in a shallow pan with just enough water to cover. Bring to gentle simmer and poach for 5-6 minutes until cooked through and flaky. Remove from pan, drain, and flake into large pieces.
02 - While haddock cooks, heat butter in skillet over medium heat. Add shallot and sauté for 1-2 minutes until softened. Add spinach and cook, stirring, until just wilted, about 1 minute. Season lightly with salt and pepper.
03 - Toast rye bread slices until golden and crisp.
04 - Spread each toast with crème fraîche. Top with wilted spinach and flaked smoked haddock.
05 - Sprinkle with chives and additional pepper. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Its ready in twenty minutes but tastes like you put real thought into breakfast.
  • The smoked fish gives you that savory depth without any frying or fuss.
  • Rye toast holds up beautifully under the creamy topping and never gets soggy.
  • You can swap ingredients easily based on whats in your fridge.
02 -
  • Dont let the poaching water boil hard or the haddock will turn rubbery, keep it at a gentle simmer.
  • Wilt the spinach just until it collapses, overcooking makes it slimy and dull.
  • Toast the rye bread well, soggy toast ruins the whole experience.
03 -
  • Use the freshest smoked haddock you can find, the flavor and texture make all the difference.
  • Dont skip the lemon, it cuts through the richness and brings everything into balance.
  • If your rye bread is dense, slice it thinner so it toasts evenly and crisps up properly.
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