Smoked Haddock and Spinach Rye Toasts (Print version)

Flaky smoked haddock, wilted spinach, and crème fraîche on crispy rye toast. A satisfying British breakfast.

# What You 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

# How To Make It:

01 - Place smoked haddock in a shallow pan with just enough water to cover. Bring to a gentle simmer and poach for 5 to 6 minutes until cooked through and flaky. Remove from pan, drain thoroughly, and flake into large pieces.
02 - While haddock cooks, heat butter in a skillet over medium heat. Add chopped shallot and sauté for 1 to 2 minutes until softened. Add fresh spinach and cook, stirring constantly, until just wilted approximately 1 minute. Season lightly with salt and pepper.
03 - Toast rye bread slices until golden and crisp using a toaster or stovetop method.
04 - Spread each toasted slice evenly with crème fraîche. Layer wilted spinach mixture on top, then distribute flaked smoked haddock generously over the spinach.
05 - Sprinkle chives and additional black pepper over assembled toasts. Serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • It feels like a restaurant breakfast but takes less time than waiting in line for brunch.
  • The smoky, creamy, and slightly bitter flavors balance each other in a way that wakes up your palate without overwhelming it.
02 -
  • Do not boil the haddock or it will turn rubbery and dry, a gentle simmer is all you need to keep it tender and flaky.
  • Wilt the spinach just until it collapses, overcooking it makes it slimy and bitter instead of fresh and bright.
03 -
  • Use a slotted spoon to remove the haddock from the poaching water so it does not break apart or carry extra moisture onto the toast.
  • If your rye bread is thin or soft, toast it twice to make sure it can handle the toppings without turning soggy halfway through your meal.
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