Smoked Haddock and Spinach Rye Toasts (Printable)

Poached smoked haddock and wilted spinach on crispy rye toast with crème fraîche. Ready in just 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

# How to Make It:

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 fresh baby spinach to the skillet and cook, stirring constantly, 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 evenly with crème fraîche. Top with wilted spinach mixture and flaked smoked haddock.
06 - Sprinkle with fresh chives and additional cracked pepper. Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • It feels indulgent but takes less time than waiting in a cafe queue.
  • The rye bread adds a nutty chew that balances the soft fish and greens beautifully.
  • You get a restaurant-style breakfast using things you probably already have.
02 -
  • Don't let the poaching water boil hard or the fish will turn rubbery and dry.
  • Drain the spinach well after wilting so the toast doesn't get soggy underneath.
  • Taste before adding salt, the smoked fish brings plenty on its own.
03 -
  • Always check your smoked fish for small bones before flaking, even if the package says boneless.
  • Let the toast cool for 30 seconds before spreading the crème fraîche so it doesn't melt and slide off.
  • A squeeze of lemon at the very end is non-negotiable, it ties everything together.
Go Back