Smoked Haddock and Spinach Toasts (Printable version)

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

# What you need:

→ Fish & Dairy

01 - 7 oz smoked haddock fillet, skinless and boneless
02 - 2 tbsp crème fraîche or Greek yogurt
03 - 1 tbsp butter

→ Vegetables

04 - 3.5 oz fresh baby spinach
05 - 1 small shallot, finely chopped
06 - 1 tbsp fresh chives, finely sliced

→ Bread

07 - 2 slices rye bread

→ Pantry

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

# Steps to follow:

01 - Place the smoked haddock fillet 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 heat, drain thoroughly, and flake into large pieces using a fork.
02 - While the haddock cooks, heat the butter in a skillet over medium heat. Add the chopped shallot and sauté for 1-2 minutes until softened and fragrant.
03 - Add the fresh baby spinach to the skillet and cook, stirring frequently, until just wilted, approximately 1 minute. Season lightly with salt and black pepper.
04 - Toast the rye bread slices until golden brown and crisp using a toaster or toaster oven.
05 - Spread each toasted rye slice evenly with crème fraîche. Layer the wilted spinach mixture on top, followed by the flaked smoked haddock.
06 - Sprinkle with fresh chives and additional cracked black pepper. Serve immediately with lemon wedges on the side.

# Expert tips:

01 -
  • The smoked haddock does all the heavy lifting flavor-wise, so you're not standing around seasoning things endlessly.
  • It's genuinely ready in twenty minutes, which means breakfast can feel intentional instead of rushed.
  • Protein-packed enough that you won't be hungry again by mid-morning, a rare thing in my experience.
02 -
  • Don't skip the lemon—it's not garnish, it's actually essential and transforms everything from good to memorable.
  • Oversalting happens easily here because the haddock is already smoked, so taste as you go and remember you can always add more later.
03 -
  • Poach your haddock in salted water with a bay leaf if you've got one—it adds a subtle complexity that makes people wonder what you did differently.
  • Prep your shallot and chives the night before if you want mornings to feel even less demanding.
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