Smoked Haddock and Spinach Rye Toasts (Print Version)

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

# Components:

→ 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 (optional)

→ Bread

07 - 2 slices rye bread

→ Pantry

08 - Salt and black pepper to taste
09 - Lemon wedges for serving

# Method:

01 - Place smoked haddock in a shallow pan with water just covering the fillet. Bring to a gentle simmer and poach for 5 to 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 to 2 minutes until softened.
03 - Add 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 toast slice with crème fraîche. Top with wilted spinach mixture and flaked smoked haddock.
06 - Sprinkle with chives and additional black pepper. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • You get nearly thirty grams of protein before your commute, which actually keeps you full instead of hunting for snacks by mid-morning.
  • The smoked fish does all the heavy lifting flavor-wise, so you're not standing there waiting for something to develop.
  • Rye bread has this nutty, slightly dense thing going on that doesn't turn to mush under the toppings like regular toast would.
02 -
  • Don't skip the lemon—it's not just a garnish, it's the thing that prevents this from tasting flat and one-dimensional.
  • Poaching smoked fish in barely simmering water keeps it from becoming tough and rubbery, which is the main way this dish can go wrong.
03 -
  • Prep your shallot and chives the night before so you're not chopping anything while tired in the morning.
  • Keep smoked haddock in your freezer—it thaws quickly and transforms an ordinary breakfast into something that feels special and intentional.
Return