Smoked Haddock and Spinach Toasts (Printable Version)

Poached smoked haddock with wilted spinach on rye toast. A quick, protein-rich British breakfast in just 20 minutes.

# Components:

→ 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

# Method Steps:

01 - Place smoked haddock in a shallow pan with water just covering the fish. 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 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 slice 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.

# Expert Advice:

01 -
  • It feels fancy enough for weekend brunch but comes together faster than you'd believe on a weekday morning.
  • The smoked fish gives you real staying power—no mid-morning hunger crash like you'd get from carbs alone.
  • One pan, minimal mess, and your kitchen smells incredible for hours afterward.
02 -
  • Don't skip the lemon—it's not garnish, it's the finishing touch that makes all the flavors suddenly sing instead of sitting flat on your plate.
  • If your haddock falls apart into tiny shreds instead of flaking into chunks, you've either overcooked it or it was of lower quality; look for thick fillets next time and keep a careful eye on the timer.
03 -
  • Poach the haddock the night before and keep it in the fridge; reheat gently in a dry skillet the morning you want it, and you've basically made a five-minute breakfast.
  • If you find yourself with leftover wilted spinach, it transforms into soup or pasta sauce within hours, so nothing is wasted even if you overshoots on the amount.
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