Save The smell of smoked haddock always reminds me of mornings when I need something filling but don't have much time. I used to think fish for breakfast was only for fancy hotels, but this changed when I ran out of eggs one Saturday and had leftover haddock in the fridge. The combination of smoky fish, creamy tang, and dark rye turned into something I now crave regularly. It's become my go-to when I want to feel grounded before a busy day.
I made this for a friend who was skeptical about fish before noon, and she finished both pieces before I could offer seconds. We sat by the window with our plates, squeezing lemon over everything, and she admitted it tasted like something you'd order at a cafe but better. That morning convinced me that breakfast doesn't have to be sweet or predictable to feel satisfying.
Ingredients
- Smoked haddock fillet: The star here, naturally salty and tender when poached gently, no need to overthink the cooking time.
- Crème fraîche: Adds a creamy, slightly tangy base that cools the smokiness, Greek yogurt works if you want it lighter.
- Butter: Used to soften the shallot and coat the spinach, a small amount goes a long way.
- Fresh baby spinach: Wilts fast and adds color and iron, don't skip this step or the toast feels bare.
- Shallot: Milder than onion, it melts into the butter and gives the spinach a sweet background note.
- Fresh chives: Optional but they add a bright, oniony finish that makes the plate look intentional.
- Rye bread: Sturdy and slightly sour, it holds up to the toppings without getting soggy.
- Salt, black pepper, lemon wedges: Season carefully since the haddock is already salty, lemon juice brightens everything at the end.
Instructions
- Poach the Haddock:
- Place the haddock in a shallow pan with just enough water to cover, bring it to a gentle simmer, and let it poach for 5 to 6 minutes until it flakes easily. Drain it well and break it into large, bite-sized pieces.
- Sauté the Shallot:
- Heat the butter in a skillet over medium heat, add the finely chopped shallot, and cook for 1 to 2 minutes until soft and fragrant. Don't let it brown, you want it sweet and tender.
- Wilt the Spinach:
- Toss in the spinach and stir until it collapses and turns bright green, about a minute. Season lightly with salt and pepper, remembering the fish will add more salt later.
- Toast the Rye:
- Toast the rye slices until golden and crisp, you want a sturdy base that won't bend under the toppings. Set them on plates while still warm.
- Assemble the Toasts:
- Spread each toast with crème fraîche, pile on the wilted spinach, then arrange the flaked haddock on top. Finish with chives, a grind of black pepper, and a lemon wedge on the side.
Save One morning I added a poached egg on top and it turned into something almost decadent, the yolk running into the fish and greens. My partner looked up from his plate and said it tasted like a meal you'd remember, not just fuel. That's when I realized how a few good ingredients and a little care can make breakfast feel like an occasion.
Choosing Your Fish
Smoked haddock is traditional and easy to find, but smoked mackerel or trout work beautifully if you want a richer, oilier flavor. I've used mackerel when I wanted something more robust, and it stood up to the rye even better. Just make sure whatever you choose is boneless and ready to flake, mornings are not the time for tweezers.
Making It Lighter or Heartier
Greek yogurt instead of crème fraîche keeps things tangy and cuts the richness if you're watching fat. On the other hand, adding a poached or soft-boiled egg turns this into a truly filling meal that will carry you through to lunch. I've done both depending on my mood, and neither version disappoints.
Serving and Storing
This is a dish that demands to be eaten fresh, the contrast of warm fish, cool crème fraîche, and crisp toast is what makes it shine. If you must prep ahead, poach the fish and wilt the spinach, then store them separately and assemble just before serving. Leftovers don't reheat well, so I recommend making only what you'll eat right away.
- Squeeze lemon over everything just before your first bite, it cuts through the richness perfectly.
- A sprinkle of flaky sea salt on top adds a nice crunch and extra pop of flavor.
- Pair with black coffee or a strong breakfast tea, something bold enough to match the smokiness.
Save This toast has become a small ritual for me, a way to start the day with something warm and deliberate instead of rushed. I hope it does the same for you.
Recipe FAQ
- → Can I use frozen spinach instead of fresh?
Fresh baby spinach is recommended for the best texture and flavor, as it wilts quickly and maintains a bright color. If using frozen spinach, thaw completely and squeeze out excess moisture before adding to the pan.
- → What can I substitute for smoked haddock?
Smoked mackerel or smoked trout work excellently as alternatives. Both offer similar smoky flavors and flaky textures. You can also use fresh haddock or cod if you prefer a milder taste without the smokiness.
- → How do I know when the haddock is properly cooked?
The haddock is done when it turns opaque white throughout and flakes easily with a fork. It should take 5-6 minutes of gentle poaching. Avoid boiling, as this can make the fish tough and dry.
- → Can I make this ahead for meal prep?
This dish is best enjoyed fresh, as the toast can become soggy and the fish may dry out when reheated. However, you can poach the haddock and prepare the spinach mixture in advance, then assemble on freshly toasted bread when ready to eat.
- → Is there a dairy-free option?
Replace the butter with olive oil or dairy-free spread, and use a plant-based cream alternative or mashed avocado instead of crème fraîche. The dish will still be flavorful and satisfying with these substitutions.
- → What other toppings pair well with this combination?
A poached or soft-boiled egg adds richness and extra protein. Capers, dill, or a squeeze of fresh lemon juice brighten the flavors. A sprinkle of red pepper flakes adds a subtle kick if you enjoy a bit of heat.