Smoked Haddock and Spinach Toasts

The smell of butter warming in the pan used to pull me out of bed faster than any alarm. I started making this after buying too much smoked haddock at the fishmonger and needing something fast before work. The combination of creamy, salty fish with earthy spinach on rye became my reset breakfast. It feels fancy but takes less time than waiting in a café line. I've made it on lazy Sundays and frantic Tuesdays, and it works every single time.

I made this for a friend who claimed she hated fish, and she finished both servings before I could offer seconds. She said the rye bread made it feel less fishy, more earthy. Now she texts me every few months asking for the recipe again, even though I've sent it three times. I think she just likes the reminder that good breakfasts don't need to be complicated.

Ingredients

• Smoked haddock fillet, skinless and boneless (200 g): The star here, naturally salty and flaky, poaches gently without turning rubbery if you keep the heat low and don't rush it.
• Crème fraîche (2 tbsp): Adds tangy creaminess that balances the smoke, and it doesn't split like cream can when spread on warm toast.
• Butter (1 tbsp): Just enough to soften the shallot and coat the spinach, giving everything a silky richness without feeling greasy.
• Fresh baby spinach (100 g): Wilts down to almost nothing but adds color, texture, and a slight mineral note that complements the fish beautifully.
• Small shallot, finely chopped: Milder than onion, it melts into the butter and gives a subtle sweetness that doesn't overpower the delicate haddock.
• Fresh chives, finely sliced (1 tbsp, optional): A bright, oniony finish that makes the plate look intentional and adds a pop of freshness.
• Rye bread (2 slices): Dense, slightly sour, and sturdy enough to hold everything without going soggy, plus it adds a wholesome, nutty backbone.
• Salt and black pepper: Season the spinach lightly since the haddock is already salty, and finish with cracked pepper for a little heat.
• Lemon wedges: A squeeze at the end cuts through the richness and brightens every bite, almost like a reset button for your taste buds.

Instructions

Poach the haddock:

Place the smoked haddock in a shallow pan with just enough water to cover, bring to a gentle simmer, and poach for 5 to 6 minutes until it flakes easily. Remove, drain, and flake into large pieces with a fork, keeping some chunks intact for texture.

Sauté the shallot:

While the fish cooks, heat the butter in a skillet over medium heat, add the shallot, and sauté for 1 to 2 minutes until softened and fragrant. The butter should foam gently, not brown.

Wilt the spinach:

Add the spinach to the skillet and stir until just wilted, about 1 minute. Season lightly with salt and pepper, remembering the haddock will add plenty of salt later.

Toast the rye:

Toast the rye bread slices until golden and crisp, so they hold up under the toppings. The edges should be firm and the center slightly chewy.

Assemble the toasts:

Spread each toast with crème fraîche, top with the wilted spinach, then scatter the flaked smoked haddock over the top. Sprinkle with chives and additional pepper if you like a little kick.

Serve immediately:

Plate with lemon wedges on the side and serve right away while the toast is still warm and crisp. A generous squeeze of lemon ties everything together beautifully.

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One morning I served this to my dad, who usually insists breakfast means eggs and bacon. He ate in silence, then asked if I had any more haddock left. That quiet approval meant more than any compliment. Now when he visits, he hints around until I offer to make it, pretending it's my idea.

Swaps and Substitutions

Greek yogurt works beautifully in place of crème fraîche if you want something lighter and tangier. Smoked mackerel or trout can replace the haddock if that's what you find fresh. For a heartier version, top with a poached egg so the runny yolk mixes with the fish and greens. If rye feels too intense, sourdough or whole grain toast holds up just as well.

Timing and Make Ahead

You can poach the haddock the night before and store it covered in the fridge, then just flake and warm it gently in the skillet with the spinach. The shallot and spinach take minutes, so there's no real advantage to prepping them early. Toast the bread last so it stays crisp. Everything comes together fast enough that make ahead isn't necessary unless you're feeding a crowd.

Serving Suggestions

This pairs well with a small side salad dressed in lemon and olive oil, or sliced tomatoes with a pinch of flaky salt. A cup of strong black tea or coffee balances the richness. If you're serving brunch, set out extra lemon wedges and let people adjust the brightness to their taste.

• Add a soft boiled egg on top for extra richness and protein.
• Drizzle with a little good olive oil before serving for a silky finish.
• Serve with pickled onions or capers if you like a sharper, briny contrast.

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This recipe taught me that good mornings don't require elaborate plans, just a few quality ingredients treated with care. Make it once and you'll understand why I keep smoked haddock in the fridge more often than I probably should.

Recipe Questions & Answers

→ Can I use frozen spinach instead of fresh?

Fresh baby spinach works best for this dish as it wilts quickly and maintains a better texture. Frozen spinach tends to release excess water, which can make the toast soggy.

→ What other types of smoked fish can I substitute?

Smoked mackerel or smoked trout are excellent alternatives. Both have similar textures and rich, smoky flavors that pair beautifully with spinach and rye bread.

→ 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. This typically takes 5-6 minutes of gentle poaching. Avoid overcooking to prevent dryness.

→ Can I prepare any components ahead of time?

You can poach the haddock up to a day ahead and refrigerate it. Gently reheat before serving, or use it cold. The spinach and toast should be prepared fresh for best texture.

→ What can I use instead of crème fraîche?

Greek yogurt makes a lighter alternative with a tangy flavor. Sour cream or mascarpone also work well, though mascarpone will be richer and less tangy than crème fraîche.

→ Is rye bread essential for this dish?

While rye bread's hearty, slightly earthy flavor complements the smoked fish beautifully, you can use sourdough, whole wheat, or gluten-free bread as alternatives.