Smoked Haddock and Spinach Toasts

The smell of smoked fish always reminds me of mornings when I need fuel but also flavor. I first put this together on a day when I had leftover haddock and wilted spinach that needed using, and it turned into something I now crave on purpose. The rye bread adds this earthy chew that balances the silky fish and tangy crème fraîche perfectly. It feels like a proper breakfast without any fuss. Twenty minutes, start to finish, and you feel ready for anything.

I made this for a friend who claimed she didnt like fish for breakfast, and she finished both toasts before I could offer her anything else. She kept saying it didnt taste fishy, just warm and comforting. Now she texts me every few weeks asking for the recipe again, even though I've sent it twice. That's the magic of smoked haddock: it's gentle enough to win over skeptics.

Ingredients

• Smoked haddock fillet, skinless and boneless (200 g): The star here, mild and flaky when poached, with just enough smokiness to carry the whole dish without overpowering the delicate spinach.
• Crème fraîche (2 tbsp): Adds creamy tang that cuts through the richness of the fish, and it spreads like a dream on warm toast.
• Butter (1 tbsp): Used to soften the shallot and wilt the spinach, it brings a subtle savory sweetness that ties everything together.
• Fresh baby spinach (100 g): Wilts down in seconds and adds a pop of green and earthy freshness, making the plate feel complete.
• Small shallot, finely chopped: Milder than onion, it melts into the spinach and adds a gentle aromatic layer.
• Fresh chives, finely sliced (1 tbsp, optional): A bright, oniony finish that makes the dish look and taste just a bit more special.
• Rye bread (2 slices): Hearty and slightly sour, it holds up to the toppings and adds texture and flavor that white bread just cant.
• Salt and black pepper: Season lightly, the fish is already salty, so taste as you go.
• Lemon wedges: A squeeze at the end wakes everything up and adds brightness you didnt know you needed.

Instructions

Poach the haddock:

Place the smoked haddock in a shallow pan with just enough water to cover it. Bring to a gentle simmer and poach for 5 to 6 minutes until the fish is cooked through and flakes easily with a fork, then drain and flake into large, tender pieces.

Sauté the shallot:

While the fish poaches, heat the butter in a skillet over medium heat. Add the finely chopped shallot and sauté for 1 to 2 minutes until softened and fragrant.

Wilt the spinach:

Toss in the baby spinach and stir until it wilts down completely, about 1 minute. Season lightly with salt and pepper, remembering the fish will add its own saltiness.

Toast the rye bread:

Toast the rye slices until golden and crisp. The texture is key here, you want it sturdy enough to hold the toppings without going soggy.

Assemble the toasts:

Spread each slice with crème fraîche, then layer on the wilted spinach and flaked smoked haddock. Sprinkle with chives and a little extra pepper if you like.

Serve immediately:

Plate with lemon wedges on the side. A squeeze of lemon just before eating makes all the difference.

Save

One morning I served this to my dad, who usually eats the same bowl of cereal every single day. He sat quietly, ate both pieces, then asked if I could make it again the next weekend. It became our Saturday ritual for a while, and I realized food doesn't need to be fancy to feel meaningful. Sometimes it just needs to be warm, quick, and made with someone in mind.

Swaps and Substitutions

If you cant find smoked haddock, smoked mackerel or trout work beautifully and bring their own richness. Greek yogurt is a great stand in for crème fraîche if you want something lighter and tangier. For a gluten free version, use a sturdy gluten free rye style bread that can handle the moisture. I've even used sourdough in a pinch, and while it changes the flavor slightly, it still tastes wonderful.

Boosting the Protein

If you're extra hungry or need more fuel, top each toast with a poached or soft boiled egg. The runny yolk mixes with the crème fraîche and creates this luscious sauce that soaks into the bread. I do this on days when I know I wont have time for lunch until late. It turns a quick breakfast into something that genuinely sustains you for hours.

Serving and Storing

This is best eaten immediately while the toast is still crisp and the toppings are warm. If you need to prep ahead, you can poach the haddock and wilt the spinach the night before, then store them separately in the fridge. In the morning, just reheat gently, toast the bread, and assemble. It wont be quite as perfect, but it still beats most grab and go breakfasts.

• Serve with a simple green salad if youre making it for brunch.
• Pair with hot black coffee or a strong breakfast tea.
• Leftovers can be gently reheated, but the toast will soften, so I usually just eat them cold on a cracker.

Save

This recipe taught me that breakfast doesnt have to be sweet or boring. Keep good bread, smoked fish, and greens around, and youll always have something worth waking up for.

Recipe FAQs

→ Can I use frozen smoked haddock?

Yes, thaw the haddock completely before poaching. Pat dry with paper towels to remove excess moisture for best results.

→ What can I substitute for rye bread?

Sourdough, whole grain, or pumpernickel work well. Choose a sturdy bread that won't become soggy under the toppings.

→ How do I prevent the spinach from being watery?

Cook the spinach just until wilted, about 1 minute, and drain any excess liquid before placing on the toast.

→ Can I make this ahead of time?

The haddock can be poached up to 1 day ahead and refrigerated. Reheat gently and assemble fresh toasts just before serving.

→ What other fish works well in this dish?

Smoked mackerel, smoked trout, or even hot-smoked salmon make excellent alternatives with similar preparation methods.

→ Is this suitable for meal prep?

Best enjoyed fresh, but you can prep components separately. Store cooked haddock and wilted spinach separately, then assemble when ready to eat.