Smoked Haddock and Spinach Toasts (Printable version)

Flaky smoked haddock with wilted spinach and crème fraîche on crispy rye toast. Ready in 20 minutes.

# 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

# Directions:

01 - Place smoked haddock in a shallow pan with just enough water to cover. 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 haddock cooks, heat butter in a skillet over medium heat. Add shallot and sauté for 1-2 minutes until softened and translucent.
03 - Add fresh spinach to the skillet and cook, stirring gently, until just wilted, approximately 1 minute. Season lightly with salt and pepper.
04 - Toast rye bread slices until golden and crisp to desired firmness.
05 - Spread each toasted bread slice with crème fraîche. Layer wilted spinach on top followed by flaked smoked haddock.
06 - Sprinkle with fresh chives and additional black pepper. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It tastes like brunch at a seaside café but costs a fraction and dirty dishes stay minimal.
  • The smoky fish and tangy crème fraîche wake up your palate without feeling heavy or greasy.
  • You can prep everything in one pan while the toast crisps, so timing never feels stressful.
  • It keeps you full until lunch without that mid morning slump from sugary pastries.
02 -
  • Don't boil the haddock hard or it turns tough and dry, just a gentle simmer is all you need for tender, flaky fish.
  • Wilt the spinach quickly and remove it from heat immediately, or it releases too much water and makes the toast soggy.
  • Spread the crème fraîche on the toast first so it acts as a barrier between the wet toppings and the bread.
03 -
  • Use a slotted spoon to remove the haddock from the poaching water so you don't carry over excess liquid that can make the toast soggy.
  • Buy pre sliced chives or snip them with scissors directly over the plate to save time and avoid a cutting board.
  • If the rye bread is dense and slow to toast, slice it thinner or use a hot skillet instead of a toaster for more control.
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