Smoked Haddock and Spinach Toasts (Printable Version)

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

# What You Need:

→ Fish & Dairy

01 - 7.1 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 the smoked haddock in a shallow pan with water just covering the fish. Bring to a gentle simmer and poach for 5-6 minutes until cooked through and flaky. Remove from pan, drain thoroughly, and flake into large pieces.
02 - While the haddock cooks, heat the butter in a skillet over medium heat. Add the chopped shallot and sauté for 1-2 minutes until softened.
03 - Add the fresh spinach to the skillet and cook, stirring frequently, until just wilted, approximately 1 minute. Season lightly with salt and black pepper.
04 - Toast the rye bread slices until golden and crisp.
05 - Spread each warm toast slice with crème fraîche. Top with the wilted spinach mixture and flaked smoked haddock.
06 - Sprinkle with fresh chives and additional black pepper. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It delivers serious protein and flavor in under 20 minutes, no fussy technique required.
  • The smokiness of the fish plays beautifully against the slight bitterness of wilted greens and earthy rye.
  • It feels elegant enough for a weekend treat but practical enough for a weekday rush.
02 -
  • Don't let the poaching water boil hard or the haddock will turn rubbery, a gentle simmer is all you need.
  • Taste the spinach before adding salt, the butter and fish bring plenty of seasoning on their own.
  • Assemble right before eating or the toast will soften, this dish is best served immediately.
03 -
  • Use cold butter straight from the fridge when you start the shallot, it melts slower and prevents burning.
  • If your haddock is very salty, rinse it briefly under cold water before poaching to dial back the brine.
  • Day-old rye bread toasts better and crisps up more evenly than fresh, don't toss those end slices.
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