Smoked Haddock and Spinach Toasts (Printable Version)

Flaky smoked haddock with wilted spinach and crème fraîche on crispy rye toast. Ready in just 20 minutes.

# What You'll Need:

→ Fish & Dairy

01 - 7.1 oz smoked haddock fillet, skinless and boneless
02 - 2 tbsp crème fraîche or Greek yogurt
03 - 1 tbsp butter

→ Vegetables

04 - 3.5 oz fresh baby spinach
05 - 1 small shallot, finely chopped
06 - 1 tbsp fresh chives, finely sliced (optional)

→ Bread

07 - 2 slices rye bread

→ Pantry

08 - Salt and black pepper to taste
09 - Lemon wedges for serving

# Directions:

01 - Place smoked haddock in a shallow pan with just enough water to cover. Bring to a gentle simmer and poach for 5-6 minutes until cooked through and flaky. Remove from pan, drain, and flake into large pieces.
02 - While haddock cooks, heat butter in a skillet over medium heat. Add shallot and sauté for 1-2 minutes until softened.
03 - Add spinach to the skillet and cook, stirring, until just wilted, about 1 minute. Season lightly with salt and pepper.
04 - Toast rye bread slices until golden and crisp.
05 - Spread each toast with crème fraîche. Top with wilted spinach and flaked smoked haddock.
06 - Sprinkle with chives and additional pepper. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes elegant but comes together in the time it takes to make toast and eggs.
  • The smoky, creamy, earthy flavors feel like a weekend treat even on a weekday.
  • High protein and genuinely satisfying without feeling heavy.
  • You can swap almost every ingredient and it still works beautifully.
02 -
  • Dont boil the haddock, keep it at a gentle simmer or it turns rubbery and dry.
  • Season the spinach lightly, the smoked fish is already salty and you can always add more at the table.
  • Use the crème fraîche while the toast is still warm so it melts slightly into the bread.
03 -
  • Always taste the haddock before seasoning, some fillets are much saltier than others.
  • Let the spinach drain for a moment after wilting so the toast doesnt get soggy.
  • A really good squeeze of lemon at the end is not optional, it brightens everything and makes the flavors sing.
Go Back