Smoked Haddock and Spinach Rye Toasts

The smell of smoked haddock always takes me straight back to mornings when I needed something more than toast and jam but didn't have an hour to spare. I'd bought the fish on a whim at the market, unsure what to do with it until I spotted a handful of spinach in the crisper and a lonely slice of rye bread. What started as a fridge-clearing experiment turned into one of those meals I now make whenever I want breakfast to feel like an occasion without the fuss. It's quick, filling, and somehow feels both indulgent and virtuous at the same time.

I made this for my sister one Saturday morning after she'd stayed over, and she was skeptical at first, eyeing the haddock like it didn't belong at breakfast. But after the first bite, she went quiet in that way people do when food surprises them. She ended up taking a photo before finishing, which is when I knew it had passed the test. Now she texts me every few months asking for the recipe again, even though I've sent it twice.

Ingredients

• Smoked haddock fillet (200 g): The star here, naturally salty and flaky when poached gently; avoid overcooking or it turns rubbery.
• Crème fraîche (2 tbsp): Adds tangy creaminess that cuts through the smoke beautifully, though Greek yogurt works if you want something lighter.
• Butter (1 tbsp): Just enough to soften the shallot and give the spinach a glossy finish without feeling heavy.
• Fresh baby spinach (100 g): Wilts down in seconds and adds color and earthiness; don't skip this, it balances the richness.
• Shallot (1 small, finely chopped): Milder than onion and sweet when sautéed, it builds a subtle savory base.
• Fresh chives (1 tbsp, optional): A bright herbal note that makes the whole plate feel finished and fresh.
• Rye bread (2 slices): Dense and nutty, it holds up to the toppings without going soggy like white bread would.
• Salt, black pepper, and lemon wedges: Essential for seasoning and brightness; the lemon wakes everything up at the end.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Poach the haddock:

Place the fillet in a shallow pan with just enough water to cover, then bring it to a gentle simmer and cook for 5 to 6 minutes until it flakes easily. Drain well and break it into chunky pieces, being careful not to mash it.

Sauté the shallot:

Melt the butter in a skillet over medium heat, add the chopped shallot, and cook for 1 to 2 minutes until soft and fragrant. Don't let it brown or it'll taste bitter.

Wilt the spinach:

Toss the spinach into the skillet and stir until just wilted, about a minute. Season lightly with salt and pepper, remembering the haddock is already salty.

Toast the bread:

Toast the rye slices until golden and crisp so they provide a sturdy base. You want a good crunch to contrast the soft toppings.

Assemble and serve:

Spread each toast with crème fraîche, pile on the spinach, then top with flaked haddock. Finish with chives, a crack of pepper, and a squeeze of lemon right before eating.

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One morning I made this while my partner was on a work call in the next room, and when he came out, he paused mid-sentence and said it smelled like a café. That tiny moment, watching him eat it standing up because he couldn't wait, reminded me why I love cooking breakfast. It's not fancy, but it makes ordinary mornings feel a little more generous.

Choosing Your Fish

Smoked haddock is traditional and easy to find, but smoked mackerel or trout bring a richer, oilier texture that some people prefer. I've even used leftover poached salmon in a pinch, though it lacks that smoky punch. Whatever you choose, make sure it's boneless and skinless to keep prep simple and avoid any unpleasant surprises mid-bite.

Making It Your Own

This recipe is forgiving and loves a little improvisation. A soft poached egg on top turns it into brunch-level indulgence, while a handful of cherry tomatoes sautéed with the spinach adds sweetness and acidity. If you're not a rye fan, sourdough or seeded whole grain work beautifully, just toast it well. I've also swapped the crème fraîche for mashed avocado when I'm feeling virtuous, and honestly, it's delicious that way too.

Storing and Reheating

This is best eaten fresh, but if you have leftovers, store the components separately in the fridge. The haddock and spinach will keep for a day, though the spinach loses its texture and the fish can dry out. Reheat gently in a pan with a splash of water or microwave on low, then assemble on fresh toast. Don't try to store it already assembled, the bread turns to mush and nobody wants that.

• Keep cooked haddock covered in the fridge and use within 24 hours for best flavor and safety.
• Spinach can be gently rewarmed or eaten cold if you're in a rush.
• Always toast the bread fresh right before serving to maintain that essential crunch.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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This toast has become my go-to when I want to feel like I've taken care of myself before the day even begins. It's proof that good breakfasts don't need to be complicated, just thoughtful.

Recipe FAQs

→ Can I use frozen haddock instead of fresh?

Yes, frozen smoked haddock works well. Thaw completely in the refrigerator overnight before poaching. Pat dry with paper towels to remove excess moisture before cooking.

→ What can I substitute for rye bread?

Sourdough, wholegrain, or seeded bread are excellent alternatives. Choose a sturdy bread that can support the toppings without becoming soggy.

→ How do I prevent the spinach from being watery?

Cook the spinach quickly over medium heat until just wilted, then drain any excess liquid in the pan. Avoid overcooking, which releases more water.

→ Can I prepare any components ahead of time?

You can poach the haddock up to 24 hours in advance and store covered in the refrigerator. Reheat gently or serve cold. Cook spinach fresh for best texture.

→ What other smoked fish work well?

Smoked mackerel, smoked trout, or hot-smoked salmon are excellent substitutes. Each brings its own distinct flavor while maintaining the smoky character of the dish.

→ Is this suitable for meal prep?

The components can be prepped separately, but assemble just before serving to keep the toast crispy. Store cooked fish and wilted spinach separately in airtight containers.