Smoked Haddock and Spinach Rye Toasts (Print Version)

Quick protein-packed breakfast featuring tender smoked haddock, wilted spinach, and hearty rye toast. Ready in 20 minutes.

# What You'll 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

# Steps to Follow:

01 - Place 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 thoroughly, and flake into large pieces.
02 - While haddock cooks, heat butter in a skillet over medium heat. Add chopped shallot and sauté for 1 to 2 minutes until softened.
03 - Add spinach to the skillet and cook, stirring frequently, until just wilted, approximately 1 minute. Season lightly with salt and pepper.
04 - Toast rye bread slices until golden and crisp.
05 - Spread each toast with crème fraîche. Top with wilted spinach mixture and flaked smoked haddock.
06 - Sprinkle with fresh chives and additional black pepper. Serve immediately with lemon wedges.

# Additional Tips::

01 -
  • It tastes like something you'd order at a café but takes less time than waiting in line.
  • The smoky, creamy, peppery combination wakes up your taste buds without feeling heavy.
  • You get serious protein and greens before your morning even starts.
  • Rye bread adds a hearty, nutty backbone that white toast could never provide.
02 -
  • Don't let the haddock boil hard or it turns rubbery, a gentle simmer keeps it silky and tender.
  • Wilt the spinach just until it collapses, overcooking turns it slimy and drab instead of bright and buttery.
  • Toast the rye well or it will get soggy under the crème fraîche and toppings within minutes.
03 -
  • Buy pre-flaked smoked haddock if you can find it to save a step, just warm it gently in the spinach pan.
  • Press the spinach gently with a spatula after wilting to release excess water and keep the toast from getting soggy.
  • Use salted butter and taste before adding more salt, smoked fish is already quite salty.
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