Smoked Haddock and Spinach Toasts (Printable)

Flaky smoked haddock with wilted spinach on crispy rye toast. Quick, protein-packed breakfast in 20 minutes.

# Ingredient List:

→ 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

# Directions:

01 - Place 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 - Heat butter in a skillet over medium heat. Add shallot and sauté for 1-2 minutes until softened. Add spinach and cook, stirring, until just wilted, approximately 1 minute. Season lightly with salt and pepper.
03 - Toast rye bread slices until golden and crisp using a toaster.
04 - Spread each toast with crème fraîche. Layer with wilted spinach and flaked smoked haddock on top.
05 - Sprinkle with chives and additional pepper. Serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • It feels like a proper meal without the fuss of scrambling eggs or waiting for something to bake.
  • The smokiness of the haddock does all the flavor work so you don't need much seasoning.
  • Rye toast adds a nutty chew that makes this feel more substantial than it actually is.
  • You can prep everything in one go and still have time to sit down and eat.
02 -
  • Don't over-poach the haddock or it turns rubbery, just until it flakes is perfect.
  • Drain the spinach well after wilting so the toast doesn't get waterlogged and lose its crunch.
  • Squeeze the lemon over everything right before eating, not before, or the acid will make the fish look dull.
03 -
  • Use a fish slice to gently lift the haddock out of the poaching water so it doesn't fall apart before you flake it.
  • If your rye bread is dense and thick, toast it a little longer so it gets crisp all the way through and holds up under the toppings.
  • Taste the spinach before seasoning heavily because the haddock will add plenty of salt when you pile it on top.
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