Save to Pinterest The smell of smoked haddock poaching in the kitchen always takes me straight to coastal mornings, even when I'm miles inland. I started making this toast on rushed weekday mornings when I needed something more interesting than eggs but just as fast. The first bite—flaky fish, buttery spinach, tangy crème fraîche on dark rye—felt like I'd unlocked a breakfast secret that didn't require planning ahead. It's become my go-to when I want to feel put-together before 8 a.m. Now I keep smoked haddock in the freezer just in case.
I made this for a friend who claimed she didn't like fish for breakfast, and she finished both slices before I could offer her anything else. We sat at my tiny kitchen table with lemon wedges and too much black pepper, and she admitted the smokiness made it feel more like bacon than seafood. That morning taught me that presentation matters: when something looks this good on the plate, people forget their rules. She still texts me photos whenever she makes it herself.
Ingredients
- Smoked haddock fillet: The star here, already seasoned by the smoking process, so it needs gentle handling and just a short poach to stay tender and flaky.
- Crème fraîche: Adds tangy creaminess that cuts through the smoke beautifully, and Greek yogurt works if you want something lighter or sharper.
- Butter: Essential for coaxing sweetness out of the shallot and giving the spinach that glossy, rich finish.
- Baby spinach: Wilts down fast and tastes sweet and earthy, not bitter, especially when it meets butter and a pinch of salt.
- Shallot: Milder and sweeter than onion, it melts into the background and supports the fish without competing.
- Rye bread: Dense, slightly sour, and sturdy enough to hold all the toppings without turning soggy.
- Chives: Optional but worth it for a fresh, oniony bite and a pop of green on top.
- Lemon wedges: A squeeze of acid at the end brightens everything and balances the richness.
Instructions
- Poach the haddock:
- Place the fillet in a shallow pan with just enough water to cover it, then bring to a gentle simmer and cook for 5 to 6 minutes until the flesh flakes easily with a fork. Drain well and break into large, rustic pieces.
- Sauté the shallot:
- Melt the butter in a skillet over medium heat, add the finely chopped shallot, and cook for 1 to 2 minutes until it softens and smells sweet. Don't let it brown.
- Wilt the spinach:
- Toss in the baby spinach and stir constantly for about a minute until it collapses into a glossy, tender heap. Season lightly with salt and pepper.
- Toast the rye:
- Pop the rye slices in the toaster until golden and crisp, with those dark edges that add a little crunch. You want them sturdy enough to support the toppings.
- Build the toasts:
- Spread each slice generously with crème fraîche, then layer on the wilted spinach and flaked haddock. Finish with a sprinkle of chives and extra pepper if you like heat.
- Serve immediately:
- Plate with lemon wedges on the side and squeeze fresh juice over the top just before eating. The acidity transforms every bite.
Save to Pinterest One Sunday morning I made this for my dad, who grew up eating kippers and wasn't sure about my modern take on smoked fish. He ate in silence, squeezed half a lemon over everything, then asked if I had more bread. That quiet nod of approval meant more than any compliment.
Swaps and Variations
I've tried this with smoked mackerel when haddock wasn't available, and it worked beautifully with a richer, oilier flavor that needed an extra squeeze of lemon. Smoked trout is another great option if you want something delicate and a little sweeter. Greek yogurt instead of crème fraîche makes it lighter and tangier, almost like a Scandinavian open-face situation. If you're feeling indulgent, top the whole thing with a poached egg and let the yolk run into the spinach.
Make It Ahead
You can poach the haddock the night before and keep it covered in the fridge, then just flake it cold onto hot toast in the morning. The spinach and shallot mixture also reheats gently in a skillet, though it's honestly fast enough to make fresh. I wouldn't assemble the toasts ahead because rye turns sad and soggy, but all the components hold well separately. This is one of those recipes that rewards a little mise en place without demanding much effort.
Serving Suggestions
I love this with a strong cup of black tea or a slightly bitter coffee to balance the creaminess. It's also fantastic alongside a simple arugula salad dressed with olive oil and lemon if you're stretching it into brunch. Sometimes I'll serve it with a handful of cherry tomatoes on the side for a pop of sweetness and acidity.
- Pair it with a crisp white wine like Chablis if you're making it for a weekend brunch.
- Add a dash of hot sauce or chili flakes if you want a little kick to wake up your palate.
- Serve with cornichons or pickled onions for a sharp, briny contrast.
Save to Pinterest This toast has become my proof that breakfast doesn't have to be boring or time-consuming to feel special. I hope it becomes your new morning ritual too.
Common Recipe Questions
- → Can I prepare the smoked haddock ahead of time?
Yes, you can poach and flake the haddock up to 2 hours in advance. Store it covered in the refrigerator and gently reheat or serve at room temperature with the warm vegetables.
- → What's the best way to poach smoked haddock without it becoming dry?
Use a gentle simmer rather than a rolling boil, and keep the poaching liquid minimal—just enough to cover the fish. Cook for 5–6 minutes only. The residual heat continues cooking after removal, so slightly undercooking ensures tender, flaky results.
- → Is there a substitute for crème fraîche?
Absolutely. Greek yogurt works well as a lighter alternative and provides a similar creamy texture with tangy flavour. Sour cream or soft goat cheese are also excellent options.
- → Can I use frozen spinach instead of fresh?
Yes, but thaw and squeeze out excess moisture first. Frozen spinach is more condensed, so you'll need about 50g. This prevents the toast from becoming soggy.
- → What fish alternatives work with this preparation?
Smoked mackerel or trout are ideal substitutes with similar flavour profiles. For a milder taste, try undyed smoked haddock or smoked cod. Cooking times remain the same.
- → How do I make this meal gluten-free?
Simply swap the rye bread for gluten-free rye-style bread or another gluten-free option like sourdough or seeded alternatives. All other ingredients are naturally gluten-free.