Smoked Haddock and Spinach Rye Toasts (Printable)

Flaky smoked haddock and wilted spinach on crispy rye toast with crème fraîche. Ready 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

# How to make it:

01 - Place smoked haddock fillet in a shallow pan with enough water to just cover. Bring to a gentle simmer and poach for 5 to 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 to 2 minutes until softened and fragrant.
03 - Add fresh spinach to the skillet and cook while stirring until just wilted, approximately 1 minute. Season lightly with salt and black pepper.
04 - Toast rye bread slices until golden brown and crisp to desired firmness.
05 - Spread each toasted rye slice evenly with crème fraîche. Layer wilted spinach mixture and flaked smoked haddock on top.
06 - Sprinkle with fresh chives and additional cracked black pepper. Serve immediately with lemon wedges on the side.

# Expert Suggestions:

01 -
  • It delivers serious flavor and satisfaction in under twenty minutes, no shortcuts required.
  • The smoked fish does all the heavy lifting, so you barely need to season anything.
  • Rye toast gives it a hearty, grown-up backbone that keeps you full until lunch.
  • It feels like something you'd order at a cafe, but you made it in your own kitchen.
02 -
  • Don't let the poaching water boil hard or the haddock will turn rubbery and dry instead of tender.
  • Drain the spinach well after wilting, a little extra moisture will make your toast soggy within seconds.
  • Taste before adding salt, smoked fish is already salty and you might not need any at all.
03 -
  • Use the freshest smoked haddock you can find, the flavor difference is remarkable and worth seeking out.
  • A squeeze of lemon at the end is not optional, it cuts through the richness and makes every bite brighter.
  • If your spinach releases a lot of water, press it gently with a spoon against the side of the pan before piling it on the toast.
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