Smoked Haddock and Spinach Rye Toasts (Printable)

Quick breakfast with smoked haddock, wilted spinach, and hearty rye toast. Ready in 20 minutes for a protein boost.

# 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

# How To Make It:

01 - Place the smoked haddock 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 the haddock cooks, heat the butter in a skillet over medium heat. Add the shallot and sauté for 1-2 minutes until softened.
03 - Add the spinach to the skillet and cook, stirring, until just wilted, approximately 1 minute. Season lightly with salt and pepper.
04 - Toast the rye bread slices until golden and crisp.
05 - Spread each toast with crème fraîche. Top with wilted spinach and flaked smoked haddock.
06 - Sprinkle with chives and additional pepper. Serve immediately with lemon wedges.

# Expert Tips:

01 -
  • It delivers serious protein and flavor in under twenty minutes, no fuss required.
  • The combination of smoky fish, buttery greens, and tangy rye feels indulgent but keeps you energized for hours.
02 -
  • Don't let the poaching water boil hard or the haddock will turn rubbery and lose its delicate texture.
  • Wilt the spinach just until it collapses, overcooking turns it slimy and dull in color.
03 -
  • Pat the haddock dry after poaching so it doesn't water down the crème fraîche and make the toast soggy.
  • Toast the rye in a dry skillet instead of a toaster if you want more control over the color and crispness.
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