Smoked Haddock and Spinach Toasts

There's something about the smell of smoked fish in the morning that wakes up every sense at once. I started making this on those mornings when I needed breakfast to feel like more than just fuel, something savory and satisfying without the fuss of a full fry-up. The combination of flaky haddock, earthy spinach, and dense rye toast became my go-to whenever I craved something that tasted grown-up and comforting at the same time. It comes together faster than you'd think, and every bite feels like you've treated yourself properly.

I remember making this for a friend who claimed she wasn't a breakfast person. She stood in my kitchen, skeptical, watching me flake the haddock over the toast. One bite in, she went quiet, then asked if I could write it down for her. Now she texts me photos of her version almost every weekend, sometimes with a poached egg on top, sometimes with extra chives. It's become her Sunday ritual, and that makes me happier than any compliment ever could.

Ingredients

• 200 g smoked haddock fillet, skinless and boneless: The star here, bringing a gentle smokiness that isn't overpowering, just enough to make everything taste richer and more interesting.
• 2 tbsp crème fraîche (or Greek yogurt): This adds a cool, creamy layer that mellows the smokiness and ties everything together without feeling heavy.
• 1 tbsp butter: Used to soften the shallot and wilt the spinach, it brings a bit of richness that makes the whole dish feel indulgent.
• 100 g fresh baby spinach: Wilts down to almost nothing but adds color, a slight earthiness, and makes you feel like you're doing something good for yourself.
• 1 small shallot, finely chopped: Milder and sweeter than onion, it adds a subtle depth without shouting over the fish.
• 1 tbsp fresh chives, finely sliced (optional): A bright, oniony finish that adds a pop of green and a little sharpness right at the end.
• 2 slices rye bread: Dense, hearty, and slightly sour, rye holds up beautifully under the toppings and adds a nutty complexity.
• Salt and black pepper, to taste: Essential for bringing out the natural flavors, but go easy on the salt since the haddock is already smoked.
• Lemon wedges, to serve: A squeeze of lemon at the end brightens everything and cuts through the richness perfectly.

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 haddock cooks, heat the butter in a skillet over medium heat. Add the finely chopped shallot and sauté for 1 to 2 minutes until it softens and turns translucent, filling your kitchen with a sweet, buttery aroma.

Wilt the Spinach:

Add the baby spinach to the skillet and cook, stirring gently, until it just wilts down, about 1 minute. Season lightly with salt and pepper, remembering the haddock will add its own saltiness.

Toast the Rye:

Toast the rye bread slices until golden and crisp, so they hold up under the toppings without going soggy.

Assemble the Toasts:

Spread each slice of toast with crème fraîche, then layer on the wilted spinach and flaked smoked haddock. Sprinkle with chives and a little extra black pepper, and serve immediately with lemon wedges on the side for squeezing.

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One morning I made this after a particularly rough week, and something about the ritual of flaking the fish, spreading the crème fraîche, and squeezing lemon over the top felt meditative. It wasn't just breakfast anymore, it was a quiet moment I gave myself before the day started demanding things. That's when I realized some recipes aren't just about feeding your body, they're about feeding something deeper.

Making It Your Own

If you can't find smoked haddock, smoked mackerel or trout work beautifully and bring their own character to the dish. Greek yogurt swaps in seamlessly for crème fraîche if you want something lighter and tangier. And if you're feeling extra hungry, a soft poached egg on top turns this into something truly spectacular, the yolk mingling with the fish and greens in the best possible way.

Best Way to Serve

I always serve this hot, straight from the pan to the plate, with lemon wedges on the side so everyone can squeeze as much or as little as they like. A strong cup of black coffee or a pot of English breakfast tea alongside makes it feel like a proper sit-down moment, even if you're just at your kitchen counter. If you're feeding someone who loves heat, a pinch of red pepper flakes over the top adds a nice kick without overwhelming the smoke.

Storing and Reheating

Honestly, this is best eaten fresh, but if you have leftovers, store the fish and spinach separately from the toast in an airtight container in the fridge for up to a day. Reheat gently in a skillet over low heat, adding a splash of water to keep things moist, and toast fresh bread right before serving.

• The crème fraîche can be spread cold or at room temperature, it doesn't need reheating.
• Avoid microwaving the fish if you can, it tends to go rubbery and lose its delicate texture.
• If making ahead, poach the haddock and prep the spinach the night before, then just assemble in the morning.

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This recipe has become my quiet morning luxury, proof that you don't need fancy ingredients or hours in the kitchen to make something that feels special. I hope it brings you the same kind of calm, satisfying start to your day that it's given me.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Fresh baby spinach works best for this dish as it wilts quickly and has a delicate texture. If using frozen spinach, thaw and squeeze out excess moisture before adding to the pan.

→ What can I substitute for smoked haddock?

Smoked mackerel or smoked trout are excellent alternatives. You can also use regular haddock or cod, though you'll lose the distinctive smoky flavor.

→ How do I know when the haddock is properly poached?

The haddock is done when it flakes easily with a fork and turns opaque throughout. This typically takes 5-6 minutes in gently simmering water. Avoid boiling as it can make the fish tough.

→ Can I prepare any components ahead of time?

You can poach the haddock up to 24 hours in advance and store it covered in the refrigerator. Gently reheat before serving. The spinach is best cooked fresh as it only takes a minute.

→ What type of rye bread works best?

A hearty, dense rye bread holds up well to the toppings. Sourdough rye or traditional German-style rye both work beautifully. Toast until crisp to prevent sogginess.

→ Is this suitable for meal prep?

While best enjoyed fresh, you can prep ingredients separately. Poach the haddock and wash the spinach in advance, then assemble and cook the spinach just before serving for optimal texture and flavor.