Smoked Haddock and Spinach Rye Toasts

The smell of smoked fish always reminds me of coastal mornings, but I never thought to pair it with rye until a friend served me something similar after a long walk. The earthy bread held up beautifully against the silky haddock, and the spinach added just enough green to make me feel virtuous before noon. It became my go-to when I wanted breakfast to feel like more than toast and eggs. Now I keep smoked haddock in the fridge more often than I probably should.

I made this for my sister one Saturday morning after she stayed over, and she kept saying it tasted expensive. I laughed because the whole thing cost less than two coffees, but I understood what she meant. There is something about flaky fish on dark bread that feels generous, like you put in effort even when you didnt. She still asks me to make it when she visits.

Ingredients

• Smoked haddock fillet: The star here, it brings a delicate smokiness that does not need much help, just a gentle poach to keep it tender and moist.
• Creme fraiche: I use this instead of butter on the toast because it adds tang and creaminess without making everything feel heavy, though Greek yogurt works if you want to keep it lighter.
• Butter: Just a tablespoon to soften the shallot and coat the spinach, it is enough to add richness without turning the pan greasy.
• Fresh baby spinach: Wilts down in seconds and adds a slight bitterness that cuts through the richness of the fish and cream.
• Shallot: Finely chopped so it melts into the spinach, adding a mild sweetness that does not compete with the smoke.
• Fresh chives: Optional but worth it for a hint of oniony brightness and a pop of green on top.
• Rye bread: The dense, slightly sour base that holds everything together and does not go soggy under the toppings.
• Salt and black pepper: Go easy on the salt since the haddock is already smoked, but pepper adds a welcome bite.
• Lemon wedges: A squeeze at the end brightens the whole plate and cuts through any richness lingering on your tongue.

Instructions

Poach the haddock gently:

Place the fillet in a shallow pan with just enough water to cover, then bring it to a gentle simmer and poach for 5 to 6 minutes until the fish flakes easily. Remove it carefully, drain, and flake into large pieces so you get satisfying bites instead of shreds.

Soften the shallot:

While the haddock cooks, heat the butter in a skillet over medium heat and add the finely chopped shallot, letting it soften for 1 to 2 minutes until it smells sweet and turns translucent.

Wilt the spinach:

Toss in the spinach and stir it around for about a minute until it wilts down, then season lightly with salt and pepper, remembering the fish will add its own saltiness later.

Toast the rye:

Toast the rye slices until they are golden and crisp, you want them sturdy enough to hold the toppings without bending or getting soggy.

Assemble with care:

Spread each toast with creme fraiche, then layer on the wilted spinach and top with the flaked haddock, keeping the pieces chunky and visible. Sprinkle with chives and extra pepper, then serve immediately with lemon wedges on the side for squeezing.

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One morning I was running late and almost skipped the lemon wedges, but I squeezed one over the toast anyway and realized how much it mattered. The acidity lifted everything, made the smoke feel lighter, the cream less heavy. Now I never skip it, even when I am rushing out the door.

Choosing Your Fish

Smoked haddock is my first choice because it has a mild, clean smoke that does not overpower the spinach or rye. If you cannot find it, smoked mackerel or trout work beautifully, though mackerel brings more oil and a stronger flavor. I have even used leftover poached salmon with a pinch of smoked salt when I had nothing else, and it still tasted like a proper breakfast.

Making It Your Own

Sometimes I add a poached egg on top when I need extra protein or just want the yolk to run into everything. A handful of capers scattered over the haddock adds a briny punch that plays well with the smoke. If you like heat, a few red pepper flakes in with the spinach will wake up the whole plate without making it spicy.

Storing and Reheating

This is best eaten fresh, but if you have leftover haddock and spinach, store them separately in the fridge and reheat gently in a skillet the next morning. The toast will not hold up if assembled ahead, so always toast fresh and build it just before serving.

• Keep cooked haddock covered in the fridge for up to one day.
• Reheat spinach over low heat with a tiny bit of butter to revive it.
• Toast the bread right before you are ready to eat so it stays crisp.

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This is the kind of breakfast that makes you feel like you have your life together, even if you are eating it in your pajamas. It is quick, it is satisfying, and it tastes like you cared.

Recipe Q&A

→ 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. Frozen spinach tends to release excess water and may make the toast soggy. If using frozen, thaw completely and squeeze out all moisture before cooking.

→ What can I substitute for smoked haddock?

Smoked mackerel or smoked trout work beautifully as alternatives. Both have similar texture and smoky flavour profiles. You can also use fresh haddock or cod, though you'll lose the distinctive smoky notes.

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

The haddock is done when it flakes easily with a fork and turns opaque throughout. It should take 5-6 minutes of gentle poaching. Avoid overcooking as the fish will become dry and tough.

→ Can I make this ahead of time?

This dish is best enjoyed immediately while the toast is crisp and the fish is warm. However, you can poach the haddock and prepare the spinach mixture up to 2 hours ahead, then gently reheat before assembling.

→ What type of rye bread works best?

Choose a dense, hearty rye bread that can support the toppings without becoming soggy. Seeded rye or dark rye varieties add extra texture and flavour. Toast until golden and crisp for the best results.

→ Is this suitable for meal prep?

While the components can be prepped separately, this breakfast is best assembled fresh. Poach the haddock the night before and store refrigerated, then quickly reheat and assemble in the morning for a faster preparation.