Save There's something about the smell of smoked fish hitting a warm skillet that instantly makes a Tuesday morning feel less ordinary. I discovered this combination entirely by accident—I'd poached some haddock for dinner the night before, found myself with leftovers, and thought, why not toast it? That first bite, the contrast between crispy rye and silky fish, changed how I thought about breakfast entirely. Now it's my go-to when I want something that feels restaurant-quality but takes barely longer than scrambling eggs.
I made this for my mum last month when she mentioned feeling tired and uninspired by her usual breakfast routine, and watching her face light up at that first bite reminded me why I cook at all. She's since made it twice herself, and I love that she texts me food photos now from her kitchen. That's the magic of a simple dish done right—it becomes something people actually want to make again.
Ingredients
- Smoked haddock fillet, 200 g: The star of the show—look for skinless, boneless fillets so you can focus on eating rather than fishing around for bones, and the smokiness is what gives this toast its depth.
- Crème fraîche, 2 tbsp: A luxurious base that's tangy enough to balance the richness of the fish without overwhelming it; Greek yogurt works if you're going lighter.
- Butter, 1 tbsp: Just enough to get the shallot golden and make the spinach glisten without making everything greasy.
- Fresh baby spinach, 100 g: It wilts down to almost nothing, so don't be shy with the handful—it adds earthiness and serious nutrition.
- Shallot, 1 small, finely chopped: Milder and sweeter than onion, it softens into the spinach and adds a whisper of flavor rather than a shout.
- Fresh chives, 1 tbsp, finely sliced: Optional, but they add a gentle onion note and a bit of visual pop if you've got them on hand.
- Rye bread, 2 slices: Dense and slightly nutty, it stands up to the moisture of the fish without falling apart like white bread would.
- Salt, black pepper, lemon wedges: The lemon is essential—a squeeze cuts through the richness and wakes everything up.
Instructions
- Poach the haddock gently:
- Slide the fillet into a shallow pan with just enough water to barely cover it, then bring it to a bare simmer—you'll see the water trembling rather than boiling. After 5 to 6 minutes, the fish will flake apart with just a fork, and you'll know it's done when there's no translucent center.
- Build your wilted greens:
- Melt the butter and let the shallot soften for a minute until it smells sweet, then dump in the spinach and stir it around for just about a minute until it collapses. The whole thing should taste brighter when you taste it, not heavy or overdone.
- Toast with intention:
- Get that rye bread golden and crisp on both sides—this is your structure, and it needs to stand firm against everything you're about to pile on top. The slight char makes all the difference.
- Layer and finish:
- Spread each warm toast with crème fraîche, top generously with the spinach, then arrange the flaked haddock on top and finish with chives if you're using them. Serve with lemon wedges on the side so everyone can squeeze to their own taste.
Save There was a morning during a particularly gray November when I made this for my partner, and somehow it became a moment where we actually talked instead of just rushing through breakfast in silence. Food does that sometimes—it slows you down just enough to remember why you're sharing the table with someone in the first place.
Why Smoked Fish for Breakfast
In Scandinavia and the UK, smoked fish at breakfast isn't quirky or trendy—it's just sensible. It's protein that doesn't sit heavy, it's sophisticated without trying, and it transforms a simple piece of toast into something that feels intentional. Once you've had it this way, plain toast with butter suddenly feels like you're undershooting your own potential.
Toast Bread Selection Matters
Rye bread has a density and slight sweetness that white or even whole wheat can't quite match here. It stands up to moisture, has enough structure to hold everything together, and its nutty flavor doesn't compete with the delicate fish. If rye isn't your thing, a sturdy sourdough works beautifully, but stay away from anything soft or overly fluffy.
Timing and Temperature Tips
The beauty of this dish is that every component comes together in roughly the same amount of time, so you're not juggling hot pans for ages. Start the haddock first while you get your bread in the toaster, then build the spinach element while everything finishes. It all comes together in about 15 minutes from start to finish, which means you're eating while everything is still warm and at its best.
- Don't let the spinach cook longer than a minute or it turns dark and loses its delicate texture.
- If you're making this for two, you can cook both fillets in the same pan without crowding it.
- Prepare your shallot and chives before you start cooking so you're not fumbling with a knife when everything is heating up.
Save This is the kind of breakfast that proves you don't need complicated techniques or exotic ingredients to make something genuinely delicious. Make it once, and it becomes part of your rotation forever.
Common Questions
- → Can I use frozen smoked haddock?
Yes, thaw the haddock completely before poaching. Pat dry with paper towels and proceed with the poaching instructions as directed.
- → What can I substitute for rye bread?
Sourdough, wholegrain, or pumpernickel work well. For gluten-free options, use certified gluten-free bread with a hearty texture.
- → How do I know when the haddock is properly cooked?
The fish should be opaque throughout and flake easily with a fork. Avoid overcooking as it can become dry and rubbery.
- → Can I prepare any components ahead of time?
You can chop the shallot and chives in advance, but cook the fish and spinach fresh for best texture and flavor.
- → What other fish work well in this dish?
Smoked mackerel, smoked trout, or even regular white fish like cod work beautifully. Adjust cooking times based on thickness.
- → Is this suitable for meal prep?
This is best enjoyed fresh. The spinach and toast can become soggy if prepared too far in advance. Cook just before serving for optimal results.