Smoked Haddock and Spinach Toasts (Printable Version)

Flaky smoked haddock, wilted spinach, and crème fraîche on crispy rye toast. Ready in 20 minutes for a hearty start.

# What You Need:

→ Fish & Dairy

01 - 7 oz smoked haddock fillet, skinless and boneless
02 - 2 tablespoons crème fraîche or Greek yogurt
03 - 1 tablespoon butter

→ Vegetables

04 - 3.5 oz fresh baby spinach
05 - 1 small shallot, finely chopped
06 - 1 tablespoon fresh chives, finely sliced

→ Bread

07 - 2 slices rye bread

→ Pantry

08 - Salt and black pepper to taste
09 - Lemon wedges for serving

# How To Make It:

01 - Place the smoked haddock in a shallow pan with just enough water to cover. Bring to a gentle simmer and poach for 5 to 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 to 2 minutes until softened.
03 - Add the spinach and cook, stirring, until just wilted, approximately 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 and additional pepper. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than scrambled eggs, and youll actually feel full until lunch.
  • The smokiness of the haddock plays beautifully against the earthy rye and creamy tang of the crème fraîche.
  • Youre getting serious protein without anything heavy or greasy, just clean flavors that make mornings feel a little more intentional.
02 -
  • Do not overpoach the haddock or it will turn rubbery, it should just barely flake apart when you test it with a fork.
  • Toast the bread right before serving, soggy rye is a sad way to start the day.
  • If your haddock is very salty, rinse it briefly under cold water before poaching to balance the seasoning.
03 -
  • Use unsalted butter if your haddock is very smoky or salty, it gives you more control over the final seasoning.
  • Press the spinach gently with the back of a spoon to release excess water before piling it on the toast.
  • A microplane of lemon zest over the top at the end adds a bright, aromatic finish that makes everything feel more alive.
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