Smoked Haddock and Spinach Toasts

The smell of smoked haddock always reminds me of weekend mornings when I needed something warm but didn't want to spend half the day cooking. I used to think fish for breakfast was too fancy, but one cold Saturday I had leftover haddock in the fridge and a hunk of rye bread that needed using. What started as improvisation became a regular rotation. It's filling without being heavy, and the smoky fish against tangy crème fraîche just works.

I made this for a friend who swore she didn't like fish for breakfast, and she finished both slices before I could offer her anything else. She kept asking what I put in the spinach, convinced there was some secret ingredient. It was just butter, shallots, and good timing. Sometimes simplicity is the trick.

Ingredients

• Smoked haddock fillet: The backbone of this dish, it brings a gentle smokiness that isn't overpowering and poaches beautifully without drying out.
• Crème fraîche: Adds a creamy tang that balances the saltiness of the fish, though Greek yogurt works if you want something lighter.
• Butter: Used to soften the shallot and coat the spinach, giving everything a silky richness.
• Fresh baby spinach: Wilts down quickly and adds color and earthiness without any bitterness.
• Shallot: A milder, sweeter alternative to onion that doesn't overpower the delicate fish.
• Fresh chives: Optional but recommended for a mild oniony finish and a pop of green.
• Rye bread: Sturdy enough to hold everything and adds a slightly nutty, hearty base.
• Salt and black pepper: Light seasoning is all you need since the haddock is already salted from smoking.
• Lemon wedges: A squeeze of brightness at the end lifts the whole plate.

Instructions

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Poach the haddock:

Place the haddock in a shallow pan with just enough water to cover it, then bring to a gentle simmer for 5 to 6 minutes until the flesh flakes easily. Drain it well and break into large, tender pieces.

Soften the shallot:

Heat butter in a skillet over medium heat and add the finely chopped shallot, stirring for a minute or two until it turns soft and translucent. The kitchen will start to smell sweet and buttery.

Wilt the spinach:

Toss in the spinach and stir until it collapses into the pan, about a minute. Season lightly with salt and pepper, remembering the fish will add its own saltiness.

Toast the bread:

Pop the rye slices in the toaster until golden and crisp. You want them sturdy enough to support the toppings without going soggy.

Assemble the toasts:

Spread each slice with crème fraîche, layer on the spinach, then top with flaked haddock. Finish with chives, a crack of pepper, and a lemon wedge on the side.

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There was a morning I made this after a long night shift, too tired to think but too hungry to skip eating. I sat by the window with my plate and a cup of tea, and it felt like the first calm moment in days. That's when I realized this dish wasn't just quick, it was comforting in a way that didn't ask for much.

Serving Suggestions

I love serving this with a runny poached egg on top when I want to make it even more filling. The yolk mixes with the crème fraîche and creates this luscious sauce that soaks into the rye. A handful of cherry tomatoes on the side adds a bright, juicy contrast. If you're making it for guests, a small handful of peppery arugula scattered over the top makes it look restaurant-worthy.

Ingredient Swaps

Smoked mackerel or trout work beautifully if you can't find haddock, though mackerel has a stronger flavor. Greek yogurt is a fine stand-in for crème fraîche if you want to cut some richness. I've used frozen spinach in a pinch, just make sure to squeeze out all the water before adding it to the pan. Gluten-free rye-style bread holds up well if you need to avoid gluten.

Storage and Leftovers

This recipe is best eaten fresh since the toast loses its crispness and the spinach can get watery. If you have leftover poached haddock, store it in an airtight container in the fridge for up to two days and use it cold in a salad or tossed with pasta. The wilted spinach keeps for a day but reheat it gently to avoid it turning mushy.

• Store components separately if you want to prep ahead.
• Reheat haddock gently in a pan with a splash of water to keep it moist.
• Toast the bread fresh each time for the best texture.

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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This toast has earned its place in my regular breakfast lineup, especially on mornings when I want something that feels nourishing without any fuss. I hope it becomes one of those easy wins in your kitchen too.

Recipe Questions & Answers

→ Can I use frozen spinach instead of fresh?

Fresh baby spinach works best for this dish as it wilts quickly and has a delicate texture. If using frozen spinach, thaw and squeeze out excess moisture thoroughly before adding to the pan.

→ What can I substitute for smoked haddock?

Smoked mackerel or smoked trout work wonderfully as alternatives. Both offer similar smoky flavor profiles and flake beautifully. Regular cooked cod or salmon can also be used for a milder taste.

→ How do I know when the haddock is properly cooked?

The fish is ready when it turns opaque throughout and flakes easily with a fork. Gentle poaching takes 5-6 minutes. Avoid overcooking as it can make the fish dry and rubbery.

→ Can I prepare this ahead of time?

This dish is best served immediately for optimal texture. However, you can poach the haddock up to 2 hours ahead and reheat gently. Cook spinach and toast bread just before serving to maintain crispness and freshness.

→ What bread alternatives work well?

Sourdough, whole grain, or pumpernickel bread make excellent substitutes for rye. Choose hearty, dense breads that can support the toppings without becoming soggy. For gluten-free options, use certified gluten-free rye-style bread.

→ How can I make this dish more filling?

Add a poached or fried egg on top for extra protein and richness. You can also increase the portion size or serve alongside sautéed mushrooms or roasted tomatoes for a more substantial breakfast.