Smoked Haddock and Spinach Toasts

Poached haddock and wilted spinach on crispy rye toast. A quick, protein-rich British breakfast in 20 minutes.

# 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

# Directions:

01 - Place 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 thoroughly, and flake into large pieces.

02 - While haddock cooks, heat butter in a skillet over medium heat. Add chopped shallot and sauté for 1-2 minutes until softened.

03 - Add fresh spinach to the skillet and cook, stirring continuously, until just wilted, approximately 1 minute. Season lightly with salt and pepper.

04 - Toast rye bread slices until golden and crisp.

05 - Spread each toast slice with crème fraîche. Top with wilted spinach mixture and flaked smoked haddock.

06 - Sprinkle with chives and additional black pepper. Serve immediately with lemon wedges.

# Expert Hints:

01 -

It tastes indulgent but comes together in the time it takes to make coffee.
The smoky fish and creamy base make rye bread feel like the perfect vehicle instead of an afterthought.
It keeps you full without feeling heavy, which is exactly what a good breakfast should do.

02 -

Don't skip the lemon, it transforms the dish from good to genuinely craveable.
If your haddock is very salty, rinse it briefly under cold water before poaching to avoid an overly briny result.

03 -

Keep the poaching water at a bare simmer, not a rolling boil, so the haddock stays tender instead of turning rubbery.
Warm your plates before assembling so the toast stays crisp and the toppings stay hot.