Save The smell of smoked fish always reminds me of coastal mornings, but it was a Tuesday at home that taught me how good haddock could be on toast. I was rummaging through the fridge, half-awake, and found spinach that needed using and a pouch of smoked haddock I'd forgotten about. What started as scrappy breakfast improvisation turned into something I now crave on purpose. It's smoky, creamy, filling, and done before the kettle boils twice.
I made this for a friend who was recovering from a long week, too tired to think about cooking. She sat at my kitchen table wrapped in a blanket while I toasted bread and flaked fish, and when she took the first bite, she went quiet in that good way. Sometimes the best meals are the ones you didn't plan but needed anyway.
Ingredients
- Smoked haddock fillet: The star here, naturally salty and tender when poached gently, no need to overthink it.
- Crème fraîche: Adds a tangy creaminess that clings to the toast, though Greek yogurt works if you want something lighter.
- Butter: Just enough to soften the shallot and coat the spinach without making it greasy.
- Baby spinach: Wilts down fast and tastes sweet, not bitter, when cooked quickly over medium heat.
- Shallot: Milder than onion, it melts into the background and adds depth without shouting.
- Chives: Optional but worth it for the fresh oniony snap that brightens each bite.
- Rye bread: Dense, earthy, and sturdy enough to hold everything without going soggy.
- Lemon wedges: A squeeze at the end cuts through the richness and wakes up the fish.
Instructions
- Poach the haddock:
- Lay the fillet in a shallow pan with just enough water to cover it, bring it to a bare simmer, and let it cook gently for 5 to 6 minutes until it flakes easily. Drain it well and break it into big, rough pieces.
- Soften the shallot:
- Melt the butter in a skillet over medium heat, add the chopped shallot, and let it cook for a minute or two until it turns soft and translucent. You'll smell the sweetness before you see it.
- Wilt the spinach:
- Toss in the spinach and stir until it collapses into the pan, which happens faster than you think. Season lightly with salt and pepper, remembering the fish is already salty.
- Toast the bread:
- Pop the rye slices in the toaster until they're golden and crisp enough to hold up under toppings. You want a bit of crunch to contrast the softness.
- Assemble the toasts:
- Spread each slice with crème fraîche, pile on the wilted spinach, then scatter the flaked haddock over the top. Finish with chives, a grind of pepper, and a lemon wedge on the side.
Save One morning I added a poached egg on top without planning to, just because I had one extra, and it turned this into something I wanted to linger over instead of rushing out the door. The yolk broke into the fish and spinach, making everything richer and softer, and I realized sometimes the best recipes are the ones that invite you to add your own touch.
Choosing Your Fish
Smoked haddock is my go-to because it's widely available and has a clean, delicate smokiness, but smoked mackerel or trout work beautifully too if that's what you find. Mackerel is richer and oilier, so you might want to skip the butter and use less crème fraîche. Trout sits somewhere in between, mild but with a hint of sweetness that plays well with the rye.
Bread Matters More Than You Think
Rye bread isn't just for looks, its earthy flavor and dense texture hold up under moist toppings without turning to mush. If you can't find rye, go for a hearty sourdough or seeded whole grain, but avoid soft white bread unless you like soggy toast. Toast it well, almost to the edge of too dark, so it stays firm and adds a nutty crunch.
Making It Your Own
This recipe is forgiving and takes well to tweaks depending on what you have or what you're in the mood for. I've made it with kale instead of spinach, added a pinch of smoked paprika for extra warmth, and once stirred in a teaspoon of grainy mustard with the crème fraîche because I was feeling bold.
- Swap Greek yogurt for crème fraîche if you want something lighter and tangier.
- Add a poached or fried egg on top for extra richness and protein.
- Use gluten-free rye-style bread if you need to avoid gluten.
Save This is the kind of breakfast that makes you feel capable before the day even starts. It's quick, it's nourishing, and it tastes like you care.
Questions & Answers
- → Can I use frozen smoked haddock?
Yes, just ensure it's fully thawed and patted dry before poaching. The cooking time may increase by 1-2 minutes.
- → What can I substitute for rye bread?
Sourdough, whole wheat, or pumpernickel work well. For gluten-free options, use certified gluten-free bread alternatives.
- → How do I prevent the spinach from being watery?
Cook spinach briefly until just wilted, then use a slotted spoon to transfer it to the toast, leaving excess moisture in the pan.
- → Can I prepare components ahead of time?
You can poach the haddock and wilt the spinach up to 2 hours ahead. Reheat gently and assemble on freshly toasted bread just before serving.
- → What other fish work with this preparation?
Smoked mackerel, smoked trout, or even hot-smoked salmon make excellent alternatives with similar cooking methods and flavor profiles.
- → Is this suitable for meal prep?
The components can be prepped separately, but assemble just before eating to prevent the toast from becoming soggy.