Save The smell of smoked haddock always pulls me back to mornings when I needed something fast but filling, something that felt like actual cooking without the fuss. I started making this after a particularly sluggish week when toast and jam just wasn't cutting it anymore. The first bite—flaky fish, creamy tang, earthy rye—woke me up in a way coffee never could. It became my go-to whenever I wanted breakfast to feel a little special without setting an alarm any earlier. Sometimes the best recipes are the ones that fit into real life without asking for much.
I made this for a friend who showed up unexpectedly one Saturday morning, still in running gear and starving. She watched me poach the haddock and wilt the spinach, skeptical at first, then completely silent once she tasted it. She texted me later that week asking for the recipe, which is always the best compliment. It's funny how a dish this simple can turn a random morning into something you both remember. Now I keep smoked haddock in the fridge more often than I probably should.
Ingredients
- Smoked haddock fillet: The star here, bringing a delicate smokiness that doesn't need much help, just a gentle poach to keep it tender and flaky.
- Creme fraiche: Adds a cool, tangy creaminess that balances the salt from the fish, though Greek yogurt works beautifully if that's what you have.
- Butter: A small knob is all you need to soften the shallot and give the spinach a silky finish.
- Fresh baby spinach: Wilts down in seconds and adds color and a slight mineral taste that complements the fish perfectly.
- Shallot: Milder and sweeter than onion, it melts into the background without overpowering anything.
- Fresh chives: Optional but lovely, they add a whisper of onion flavor and a pop of green on top.
- Rye bread: Sturdy, slightly sour, and toasty, it holds everything together and adds texture you can feel.
- Salt, black pepper, and lemon wedges: Simple finishes that brighten and sharpen each bite.
Instructions
- Poach the haddock gently:
- Place the fillet in a shallow pan with just enough water to cover, bring it to a bare simmer, and let it cook for 5 to 6 minutes until it flakes easily. Drain it well and break it into generous pieces, keeping some texture.
- Soften the shallot:
- While the fish poaches, melt the butter in a skillet over medium heat and add the shallot, stirring for a minute or two until it turns soft and fragrant.
- Wilt the spinach:
- Toss in the spinach and stir until it collapses into the pan, which happens fast, then season lightly with salt and pepper. Don't overcook it or it'll turn watery.
- Toast the rye:
- Pop the slices in the toaster until they're golden and crisp, giving you a sturdy base that won't go soggy.
- Assemble with care:
- Spread each toast with creme fraiche, pile on the wilted spinach, then top with the flaked haddock. Finish with chives, a crack of pepper, and a lemon wedge on the side.
Save There was a morning I made this on autopilot, barely awake, and still managed to impress myself when I sat down to eat it. The lemon juice hit the warm fish and everything came alive on the plate. It reminded me that good food doesn't always require full attention, sometimes it just requires the right ingredients in the right order. That's when I realized this recipe had become part of my routine, not out of obligation, but because I actually looked forward to it.
Swaps and Substitutions
If smoked haddock isn't available, smoked mackerel or trout work beautifully and bring their own character to the dish. Greek yogurt can stand in for creme fraiche if you want something lighter or tangier. For a gluten-free version, use a good quality gluten-free rye-style bread, though the texture will be a bit different. I've even used sourdough in a pinch, and while it's not traditional, it still tastes wonderful.
Make It Your Own
Adding a poached egg on top turns this into a seriously filling brunch that holds you over for hours. A pinch of smoked paprika or a few capers scattered over the fish can add another layer of flavor if you're feeling adventurous. I've also stirred a little Dijon mustard into the creme fraiche before spreading it, which gives the whole thing a gentle kick. This recipe is forgiving and flexible, so don't be afraid to follow your instincts.
Storing and Reheating
Honestly, this is best eaten fresh, right after you assemble it. The toast loses its crispness quickly, and reheated fish can turn rubbery. If you have leftover haddock and spinach, store them separately in the fridge and reheat gently in a pan, then build a fresh toast when you're ready. It only takes a few extra minutes and tastes infinitely better.
- Keep cooked haddock in an airtight container in the fridge for up to two days.
- Spinach can be stored separately and gently rewarmed in a skillet with a touch of butter.
- Always toast the bread fresh, never in advance.
Save This recipe taught me that breakfast doesn't have to be sweet or boring, and that twenty minutes is enough time to make something you'll actually remember. Keep it simple, keep it fresh, and you'll want to make it again.
Recipe FAQs
- → 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 contains too much moisture and may make the toast soggy.
- → What can I substitute for smoked haddock?
Smoked mackerel or smoked trout are excellent alternatives. Both offer similar smoky flavor and flaky texture. Adjust cooking time if using pre-cooked smoked fish.
- → How do I know when the haddock is properly cooked?
The haddock is ready when it turns opaque white and flakes easily with a fork. It should take 5-6 minutes of gentle poaching in simmering water.
- → Can I prepare this ahead of time?
This dish is best served immediately while the toast is crispy. However, you can poach the haddock and wilt the spinach ahead, then reheat gently before assembling.
- → Is rye bread essential for this dish?
Rye bread adds a hearty, slightly nutty flavor that complements the smoked fish beautifully. However, sourdough or whole grain bread also work well as alternatives.
- → How can I make this dish more substantial?
Top each toast with a poached or soft-boiled egg for extra protein and richness. You can also add sautéed mushrooms or sliced avocado for additional nutrients.