Save The smell of smoked haddock poaching in a pan is one of those quiet luxuries that makes a weekday morning feel less ordinary. I started making this toast on mornings when I wanted something more filling than cereal but didn't have the patience for anything complicated. The combination of flaky fish, wilted greens, and toasted rye became my go-to whenever I needed breakfast to actually fuel the day. It's simple enough that I don't feel like I'm performing, but interesting enough that it never gets boring. The lemon at the end is non-negotiable.
I made this for a friend who came over after a long train journey, and she stood in the kitchen holding her mug, watching me flake the haddock and fold in the spinach. She said it smelled like a cafe she used to go to in Edinburgh. We ate standing up at the counter, and she asked for the recipe before she even finished her slice. That's when I knew this one was a keeper.
Ingredients
- Smoked haddock fillet: The heart of the dish, it poaches gently and flakes into tender, smoky pieces that don't need much else.
- Crème fraîche: Adds a tangy creaminess that balances the saltiness of the fish without overwhelming it.
- Butter: Used to soften the shallot and coat the spinach, it adds richness in just the right measure.
- Fresh baby spinach: Wilts quickly and brings color and a mild earthiness that complements the fish beautifully.
- Shallot: Finely chopped, it gives a gentle sweetness and depth without the sharpness of onion.
- Fresh chives: Optional, but they add a delicate oniony brightness that lifts the whole plate.
- Rye bread: Sturdy enough to hold everything, with a nutty flavor that plays well with smoked fish.
- Salt and black pepper: A light hand here, since the haddock already brings plenty of salt.
- Lemon wedges: Essential for a bright, sharp finish that cuts through the richness.
Instructions
- Poach the haddock:
- Place the fillet in a shallow pan with just enough water to cover, and bring it to a gentle simmer. Let it cook for 5 to 6 minutes until it flakes easily, then drain and break it into large, tender pieces.
- Soften the shallot:
- Heat the butter in a skillet over medium heat and add the shallot. Sauté for 1 to 2 minutes until it softens and smells sweet.
- Wilt the spinach:
- Toss in the spinach and stir until it collapses and turns bright green, about a minute. Season lightly with salt and pepper.
- Toast the rye:
- Toast the bread slices until golden and crisp, so they hold up under the toppings.
- Assemble the toasts:
- Spread each slice with crème fraîche, then layer on the wilted spinach and flaked haddock. Sprinkle with chives and extra pepper, and serve with lemon wedges on the side.
Save There was a Sunday when I made this for myself and ate it slowly at the table with the window open, listening to the street wake up. It wasn't fancy, but it felt like exactly what I needed. Sometimes the best meals are the ones you make just for yourself, with no occasion attached.
What to Do with Leftovers
If you have extra poached haddock, flake it into scrambled eggs the next morning or fold it into a simple pasta with butter and peas. The wilted spinach can be stirred into an omelet or added to a grain bowl. Rye toast doesn't keep well once assembled, so it's best to build each serving fresh.
Swaps That Work
Greek yogurt can stand in for crème fraîche if you want something lighter and tangier. Smoked mackerel or trout will give you a similar richness with a slightly different flavor. If rye isn't your thing, sourdough or wholegrain bread will still hold up well under the toppings.
Making It Your Own
A poached egg on top turns this into something more substantial, with a runny yolk that mixes into everything. A pinch of smoked paprika over the haddock adds warmth without competing with the fish. If you like heat, a few red pepper flakes stirred into the spinach will give it a gentle kick.
- Try adding capers for a briny pop that pairs beautifully with smoked fish.
- A drizzle of good olive oil over the finished toast brings extra richness and shine.
- Fresh dill instead of chives gives it a more Scandinavian feel.
Save This is the kind of breakfast that makes you feel like you've done something good for yourself without much fuss. It's nourishing, flavorful, and just special enough to make the morning feel worth savoring.
Recipe FAQ
- → 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 be watery and may make the toast soggy. If using frozen, thaw completely and squeeze out excess moisture before cooking.
- → What other fish can I substitute for smoked haddock?
Smoked mackerel or smoked trout work excellently as alternatives. You can also use unsmoked white fish like cod or pollock, though you'll miss the distinctive smoky flavor. Adjust cooking time based on fillet thickness.
- → How do I prevent the toast from getting soggy?
Toast the rye bread until very crisp and golden. Apply the crème fraîche just before serving, and ensure the spinach is well-drained after cooking. Assemble immediately before eating rather than letting it sit.
- → Can I prepare any components ahead of time?
You can poach the haddock up to 24 hours in advance and store it covered in the refrigerator. Chop the shallot and chives ahead too. However, cook the spinach and toast the bread fresh for best texture and flavor.
- → Is this suitable for meal prep?
This dish is best enjoyed fresh due to the toast element. However, you can prep the haddock and spinach mixture, then store separately and reheat gently before assembling on freshly toasted bread.
- → What can I serve alongside this breakfast?
This is quite filling on its own, but pairs nicely with sliced tomatoes, sautéed mushrooms, or a poached egg. A light green salad or fresh fruit also complements the savory flavors well.