Smoked Haddock and Spinach Toasts (Printable)

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 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

# Directions:

01 - Place smoked haddock fillet 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 chopped shallot and sauté for 1-2 minutes until softened. Add spinach and cook, stirring, until just wilted, approximately 1 minute. Season lightly with salt and pepper.
03 - Toast rye bread slices in a toaster until golden and crisp.
04 - Spread each toast slice with crème fraîche. Layer with wilted spinach mixture and flaked smoked haddock on top.
05 - Sprinkle with fresh chives and additional black pepper. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It delivers serious flavor and protein in under 20 minutes, perfect for busy mornings when you still want something special.
  • The smokiness of the haddock against the slight tang of crème fraîche creates a balance that feels restaurant-worthy but completely doable at home.
02 -
  • Don't over-poach the haddock or it will turn rubbery, just a gentle simmer until it flakes is all you need.
  • Make sure to drain the spinach well after wilting so your toast doesn't get waterlogged and lose its crunch.
03 -
  • Always check the haddock for any stray bones before flaking, even when labeled boneless, a few sneaky ones can hide.
  • Let the toast cool for just 30 seconds after toasting before spreading the crème fraîche, it keeps the cream from melting too fast and sliding off.
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