Smoked Haddock and Spinach Rye Toasts

The smell of smoked fish cooking in the morning used to puzzle me until I spent a weekend in Edinburgh and watched my host layer flaky haddock onto dark toast without ceremony. It wasn't fancy, just practical and deeply satisfying. I came home determined to recreate that unassuming breakfast, and after a few tries, this version became my go-to on mornings when I need fuel that doesn't feel heavy. The rye bread adds a slight tang that plays beautifully with the smokiness.

I made this for a friend who swore she hated anything fishy for breakfast, and she cleaned her plate without a word. Halfway through, she looked up and said it tasted like something you'd order at a cafe but better because it was warm and made with care. That quiet compliment stuck with me more than any elaborate praise ever could.

Ingredients

• Smoked haddock fillet: The star here, choose a piece that's pale gold and not overly salty, it should smell clean and smoky, not aggressively fishy.
• Crème fraîche: This adds a tangy creaminess that mellows the smoke, Greek yogurt works too if you want something lighter and sharper.
• Butter: Just enough to coat the pan and give the shallots a rich base, don't skip it or the spinach will taste flat.
• Fresh baby spinach: Wilts down in seconds and brings a gentle earthiness, older leaves work but they can be tougher and more bitter.
• Shallot: Finely chopped so it softens quickly and adds a sweet, mild onion note without overpowering the fish.
• Fresh chives: Optional but wonderful, they add a bright, grassy finish that cuts through the richness.
• Rye bread: The slight sourness and dense texture hold up to the toppings without getting soggy, sourdough works in a pinch.
• Lemon wedges: A squeeze at the end lifts everything and balances the smoky, creamy layers.

Instructions

Poach the haddock gently:

Lay the fillet in a shallow pan with just enough water to cover and bring it to a bare simmer, not a rolling boil. After 5 to 6 minutes, the fish will turn opaque and flake easily with a fork, drain it well and break it into big, rustic pieces.

Soften the shallot:

Melt the butter in a skillet over medium heat and add the chopped shallot, stirring for a minute or two until it turns translucent and smells sweet. This step builds the flavor base for the spinach.

Wilt the spinach:

Toss in the spinach and stir constantly as it collapses into the pan, it only takes about a minute. Season lightly with salt and pepper, remembering the haddock is already salty.

Toast the rye:

While everything cooks, toast the rye slices until they're golden and crisp at the edges. You want them sturdy enough to support the toppings without bending.

Assemble with care:

Spread each warm toast with a generous spoonful of crème fraîche, then layer on the wilted spinach and flaked haddock. Finish with a scattering of chives and a crack of black pepper.

Serve immediately:

Set out lemon wedges on the side and encourage a good squeeze over the top before the first bite. The acid makes everything sing.

Save

One Sunday, I served this to my dad who'd always dismissed smoked fish as too strong, and he asked for the recipe halfway through eating. He now makes it himself on weekends when my mum sleeps in, proof that simple food cooked with attention can change minds quietly.

Choosing Your Fish

Smoked haddock is traditional and mild, but smoked mackerel or trout work beautifully if you want something richer and oilier. I've tried both and prefer mackerel when I'm especially hungry, it has a deeper flavor that stands up to extra lemon. Just make sure whatever you buy is undyed, the neon yellow stuff tastes harsh and artificial.

Making It Lighter or Heartier

Swap the crème fraîche for Greek yogurt if you want less richness, though you'll lose a bit of that silky tang. On the flip side, adding a poached egg on top transforms this into a proper brunch plate that keeps you full until dinner. I've done both depending on the day, and neither version disappoints.

Storing and Timing

This recipe doesn't keep well assembled, the toast goes soggy and the fish loses its texture. If you need to prep ahead, poach the haddock and wilt the spinach in advance, then store them separately in the fridge and reheat gently before building your toasts fresh.

• Use gluten-free rye-style bread if you're avoiding gluten, just check it toasts up crisp.
• Taste the haddock before adding salt, some fillets are saltier than others and you can easily overdo it.
• Leftover spinach mixture makes a great filling for an omelette the next day.

Save

This toast has become my answer to mornings when I want something nourishing that doesn't require much thought. It's proof that a handful of good ingredients and a few minutes of care can feel like a small, edible triumph.

Recipe FAQs

→ Can I use frozen smoked haddock?

Yes, thaw frozen smoked haddock completely before poaching. Pat dry with paper towels to remove excess moisture for best results.

→ What can I substitute for rye bread?

Use sourdough, whole wheat, or multigrain bread as alternatives. For gluten-free options, choose certified gluten-free bread varieties.

→ How do I prevent the spinach from becoming watery?

Cook spinach over medium-high heat just until wilted, about 1 minute. Avoid overcooking and drain any excess liquid before placing on toast.

→ Can I prepare components ahead of time?

Poach the haddock up to 1 day ahead and refrigerate. Reheat gently before serving. For best texture, cook spinach and toast bread fresh.

→ What other smoked fish work well?

Smoked mackerel, smoked trout, or hot-smoked salmon are excellent substitutes. Adjust cooking time based on thickness and whether pre-cooked.

→ Is this suitable for meal prep?

Components can be prepped separately, but assemble just before serving to prevent soggy toast. Store cooked haddock and spinach in separate containers.