Smoked Haddock and Spinach Toasts (Printable)

Flaky smoked haddock with wilted spinach on crispy rye toast. A quick, protein-rich British breakfast classic.

# What You 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 chopped shallot and sauté for 1-2 minutes until softened.
03 - Add fresh baby spinach to the skillet and cook, stirring constantly, until just wilted, approximately 1 minute. Season lightly with salt and pepper.
04 - Toast rye bread slices until golden and crisp.
05 - Spread each toasted slice with crème fraîche. Top evenly with wilted spinach mixture and flaked smoked haddock.
06 - Sprinkle with fresh chives and additional cracked black pepper. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It tastes like a restaurant brunch but takes less time than waiting in line for one.
  • The combination of smoky fish, creamy tang, and earthy rye feels balanced and filling without being heavy.
  • You can adapt it with whatever greens or smoked fish you have on hand.
02 -
  • Don't let the poaching water boil hard or the haddock will turn rubbery and dry, keep it at a gentle simmer with just a few bubbles breaking the surface.
  • Drain the spinach well after wilting or it will make your toast soggy, I learned this the messy way.
  • Taste the haddock before you season the spinach, some brands are saltier than others and you might not need any extra salt at all.
03 -
  • Add a pinch of smoked paprika to the spinach for an extra layer of smoky warmth that ties everything together.
  • If your rye bread is thin or soft, toast it twice to get it sturdy enough to hold the toppings without sagging.
  • A drizzle of good olive oil over the finished toast instead of butter in the spinach makes it feel lighter and more elegant.
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