Pin It The smell of smoked haddock poaching in water takes me straight back to Saturday mornings when I needed something more than toast but didn't want to spend an hour in the kitchen. I started making this after a particularly draining week when I realized breakfast didn't have to be boring or complicated. The combination of flaky fish, creamy tang, and earthy rye became my reset button. It's filling without being heavy, and somehow makes me feel like I've actually taken care of myself. That's rare for a 20-minute meal.
I made this for a friend who showed up unannounced one Sunday, hungry and slightly hungover. She watched me flake the haddock over the spinach and said it looked like something from a cafe. We ate it standing at the counter with lemon juice dripping onto our plates, and she asked for the recipe twice before leaving. It became our unofficial brunch whenever she visited after that.
Ingredients
- Smoked haddock fillet (200 g, skinless and boneless): The star here, bringing a gentle smokiness that doesn't overpower but adds real depth without any extra seasoning needed.
- Crème fraîche (2 tbsp, or Greek yogurt): This adds creamy tang and helps balance the saltiness of the fish, I've used both and yogurt works just as well if you want it lighter.
- Butter (1 tbsp): Just enough to soften the shallot and give the spinach a silky finish without making it greasy.
- Fresh baby spinach (100 g): Wilts down fast and adds color and iron, don't skip this because it balances the richness beautifully.
- Small shallot (1, finely chopped): Milder than onion and slightly sweet, it melts into the spinach and adds a savory undertone.
- Fresh chives (1 tbsp, finely sliced, optional): A fresh herby finish that I usually skip if I'm lazy, but it does brighten everything up.
- Rye bread (2 slices): The hearty base that holds up to moisture and adds a nutty, slightly sour backbone to each bite.
- Salt and black pepper: Go light on salt since the haddock is already salty, pepper adds just enough bite.
- Lemon wedges: Essential for a bright acidic hit that cuts through the creaminess and wakes up the whole plate.
Instructions
- Poach the haddock:
- Place the smoked haddock in a shallow pan with just enough water to cover it, then bring to a gentle simmer and poach for 5 to 6 minutes until the fish flakes easily with a fork. Drain it well and flake into large pieces, keeping them chunky so they don't turn mushy on the toast.
- Sauté the shallot:
- While the fish cooks, heat the butter in a skillet over medium heat and add the finely chopped shallot, stirring for 1 to 2 minutes until it softens and smells sweet. Don't let it brown or it'll taste bitter.
- Wilt the spinach:
- Toss in the baby spinach and stir constantly until it wilts down, which takes about a minute, then season lightly with salt and pepper. Remember the haddock is salty so go easy here.
- Toast the rye:
- Pop the rye bread slices into the toaster until they're golden and crisp, you want them sturdy enough to hold the toppings without getting soggy. Timing this with the fish works perfectly.
- Assemble the toasts:
- Spread each slice of toasted rye with crème fraîche, then pile on the wilted spinach and top with the flaked smoked haddock. Sprinkle with chives if using, add a crack of black pepper, and serve immediately with lemon wedges on the side.
Pin It The first time I made this, I forgot to buy rye and used sourdough instead. It was fine, but I missed that dense chew and slight sourness that rye brings. Now I keep a loaf in the freezer just in case. It's funny how one ingredient can turn something good into something you actually crave.
Swaps and Substitutions
Greek yogurt works beautifully in place of crème fraîche if you want something lighter and tangier, and I've done it plenty of times without missing the extra richness. Smoked mackerel or trout are great alternatives if haddock isn't available, just keep in mind mackerel is oilier and trout is milder. If you want to make it even more filling, top each toast with a poached egg and let the yolk run into everything.
Timing and Make-Ahead Notes
This is truly a cook-and-eat kind of dish, but you can poach the haddock the night before and store it covered in the fridge, then just reheat gently in the pan with the spinach. The spinach wilts so fast there's no point prepping it ahead, and the toast obviously needs to be fresh. If you're cooking for more than two, just scale everything up and use a bigger skillet.
Serving and Pairing Ideas
I usually eat this on its own because it's already balanced, but if I'm extra hungry I'll add a handful of cherry tomatoes on the side or some sliced avocado. A strong black coffee or a pot of English breakfast tea feels right with this, nothing too fancy. It's the kind of breakfast that works just as well for lunch if you're working from home and need something fast but real.
- Serve with halved cherry tomatoes for a pop of sweetness and color.
- Pair with a strong coffee or robust breakfast tea to balance the smoky richness.
- Add sliced avocado on the side if you want extra creaminess and healthy fats.
Pin It This recipe taught me that good breakfasts don't need to be complicated or Instagram-worthy, they just need to make you feel ready for the day. Keep the ingredients simple, let the fish do its thing, and don't overthink it.
Recipe Questions & Answers
- → Can I use frozen haddock instead of fresh?
Yes, frozen smoked haddock works well. Thaw completely before poaching and pat dry to remove excess moisture for best results.
- → What can I substitute for rye bread?
Sourdough, whole wheat, or pumpernickel bread are excellent alternatives. For gluten-free options, use certified gluten-free bread varieties.
- → How do I prevent the spinach from becoming watery?
Cook spinach briefly over medium-high heat until just wilted, then drain any excess liquid before placing on the toast to maintain crispness.
- → Can I prepare components ahead of time?
The haddock can be poached up to 24 hours ahead and refrigerated. Reheat gently before serving. Prepare spinach and toast fresh for best texture.
- → What other fish work well in this dish?
Smoked mackerel, smoked trout, or hot-smoked salmon are excellent substitutes. Adjust cooking time based on the thickness of the fillet.
- → How can I make this more filling?
Add a poached or fried egg on top for extra protein, or serve with roasted cherry tomatoes and sautéed mushrooms on the side.