Smoked Haddock Spinach Rye Toasts (Print Version)

A quick and satisfying breakfast featuring protein-rich haddock, fresh spinach, and wholesome rye bread for a great start.

# What You'll 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, to serve

# Method:

01 - Place the 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, and flake into large pieces.
02 - While the haddock cooks, heat the butter in a skillet over medium heat. Add the shallot and sauté for 1–2 minutes until softened.
03 - Add the spinach and cook, stirring, until just wilted, about 1 minute. Season lightly with salt and pepper.
04 - Toast the rye bread slices until golden and crisp.
05 - Spread each toast with crème fraîche. Top with wilted spinach and flaked smoked haddock.
06 - Sprinkle with chives, additional pepper, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Its the kind of breakfast that makes you feel like an adult who has their life together even when you absolutely dont
  • The smoky fish and creamy tang against earthy rye bread creates this perfect balance of flavours that wakes up your whole palate
02 -
  • Dont let the haddock boil vigorously or it will toughen up and lose that lovely tender texture
  • The timing matters more than you think, assemble everything quickly once the components are ready or you lose the contrast between hot fish and crisp toast
03 -
  • If the haddock seems particularly salty, give it a quick rinse under cold water before poaching
  • Room temperature crème fraîche spreads more easily than cold straight from the fridge
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