Save to Pinterest There's a bakery on my street that sells dark rye with caraway seeds, and one Saturday I grabbed a loaf without any real plan. I had smoked haddock in the fridge and spinach about to turn, so I threw them together on toast. The smokiness against that dense, slightly sour bread was so satisfying I made it three days in a row. Now it's my go-to when I want something that feels substantial but comes together faster than I can finish my coffee.
I made this for a friend who showed up unexpectedly one morning, still in her running gear and starving. She watched me poach the fish and wilt the spinach, convinced it was going to be bland health food. Then she took a bite, paused, and asked if I had any more rye bread. We ended up sitting at the counter for an hour, talking and eating seconds with extra lemon.
Ingredients
- Smoked haddock fillet: Look for undyed fillets if you can, the natural pale color means it's been smoked traditionally and the flavor is cleaner and less salty.
- Crème fraîche: Its mild tang cuts through the richness of the fish, and it doesn't split when you spread it on warm toast like sour cream sometimes does.
- Butter: Just a tablespoon to soften the shallot and coat the spinach, it adds a silky finish without making things greasy.
- Fresh baby spinach: It wilts down fast and stays tender, avoid the tough mature leaves that can turn stringy.
- Shallot: Sweeter and more delicate than onion, it melts into the spinach without overpowering the fish.
- Fresh chives: Optional but worth it, they add a bright, oniony bite that wakes up the whole plate.
- Rye bread: The dense, slightly sour base is what makes this work, it holds up under the toppings and adds a nutty depth.
- Lemon wedges: A squeeze at the end brightens everything and cuts through the creaminess.
Instructions
- Poach the Haddock:
- Place the smoked haddock in a shallow pan and cover it with just enough water to submerge the fillet. Bring it to a gentle simmer and poach for 5 to 6 minutes until the fish flakes easily with a fork, then drain and break it into large, tender pieces.
- Sauté the Shallot:
- Heat the butter in a skillet over medium heat until it foams, then add the finely chopped shallot. Stir for 1 to 2 minutes until it softens and turns translucent, filling your kitchen with a sweet, buttery smell.
- Wilt the Spinach:
- Add the baby spinach to the skillet and stir constantly as it collapses down into a glossy, dark green tangle in about a minute. Season lightly with salt and pepper, remembering the haddock is already quite salty.
- Toast the Rye:
- Toast the rye slices until they're golden and crisp on the edges but still have a slight chew in the center. The contrast between crunchy and dense is part of what makes this so good.
- Assemble the Toasts:
- Spread each slice generously with crème fraîche, then pile on the wilted spinach and top with flaked haddock. Finish with a sprinkle of chives, a crack of black pepper, and serve immediately with lemon wedges on the side.
Save to Pinterest The first time I brought this to a brunch potluck, someone asked if it was from a cookbook. I said no, just something I stumbled into on a lazy morning. That's when I realized the best recipes aren't always the ones you plan, they're the ones that happen when you trust what's in your fridge and don't overthink it.
Choosing Your Fish
Smoked haddock is traditional and mild, but smoked mackerel or trout work beautifully if you want something richer and oilier. I've even used hot-smoked salmon when I had it leftover from a bagel spread. The key is to pick something naturally smoked rather than artificially dyed, the flavor is deeper and the texture stays flaky instead of turning mushy.
Making It Your Own
If you want extra protein, slide a poached egg on top and let the yolk run into the spinach and fish. Greek yogurt works in place of crème fraîche if you want something lighter and tangier. I've also swapped the spinach for kale or chard when that's what I have, just give them an extra minute to soften since they're tougher than baby spinach.
Storing and Reheating
This is really best eaten fresh, but if you have leftover components you can store the poached haddock and wilted spinach separately in the fridge for a day. Reheat gently in a skillet with a splash of water to keep things moist. Toast the bread fresh and assemble just before eating, reheated toast never has the same bite.
- Keep the haddock and spinach in airtight containers to avoid fishy smells spreading in your fridge.
- If you're meal prepping, poach the fish the night before and flake it so morning assembly is faster.
- Leftover rye bread freezes well, toast it straight from frozen when you need it.
Save to Pinterest This is the kind of breakfast that makes you feel like you've got your life together, even if you're still in yesterday's shirt. It's fast, it's nourishing, and it tastes like you cared.
Frequently Asked Questions
- → Can I use frozen smoked haddock for this dish?
Yes, frozen smoked haddock works well. Thaw it completely in the refrigerator overnight before poaching to ensure even cooking and the best texture.
- → What can I substitute for rye bread?
Sourdough, whole wheat, or pumpernickel bread make excellent alternatives. For gluten-free options, use certified gluten-free bread with a hearty texture.
- → How do I know when the haddock is properly cooked?
The fish is done when it flakes easily with a fork and turns opaque throughout. It should take 5-6 minutes of gentle simmering in the poaching liquid.
- → Can I prepare any components ahead of time?
You can poach the haddock up to 24 hours in advance and store it covered in the refrigerator. Reheat gently or bring to room temperature before serving.
- → What other fish work well in this preparation?
Smoked mackerel, smoked trout, or even hot-smoked salmon are excellent alternatives. Adjust cooking time based on the thickness and type of fish used.
- → Is this suitable for meal prep?
While best served fresh, you can prep ingredients separately. Cook spinach and haddock ahead, then assemble just before eating to maintain the toast's crispness.