Smoked Haddock and Spinach Toasts

The smell of smoked haddock simmering in the pan always takes me straight back to mornings when I needed something more than cereal but didn't have an hour to spare. I'd started keeping a piece of smoked fish in the fridge after a particularly long week, and one morning I just tossed it in a pan with whatever greens I had wilting in the crisper. The result was so good I actually sat down to eat it instead of standing at the counter. It's become my go-to when I want breakfast to feel like an event without the fuss.

I made this for my sister one Saturday after she'd been up late finishing a project. She wandered into the kitchen half-asleep, saw the plate, and perked up immediately. We ate standing by the window, squeezing lemon over everything and talking about nothing in particular. She still texts me photos whenever she makes it herself, usually with a fried egg balanced on top because she can't leave well enough alone.

Ingredients

• Smoked haddock fillet, skinless and boneless (200 g): The star here, bringing that gentle smokiness without overpowering the dish, look for undyed fillets if you can, they taste cleaner and won't turn your poaching water bright yellow.
• Creme fraiche (2 tbsp): Adds a tangy creaminess that mellows the smoke, Greek yogurt works too if you want something lighter or just happen to have it open.
• Butter (1 tbsp): Used to soften the shallot and coat the spinach, giving everything a silky finish.
• Fresh baby spinach (100 g): Wilts down in seconds and adds a pop of green and iron, don't bother with frozen here, fresh is worth it.
• Small shallot, finely chopped (1): Milder and sweeter than onion, it disappears into the spinach without making your breath regrettable.
• Fresh chives, finely sliced (1 tbsp, optional): A grassy, oniony note that brightens the whole plate, skip if you don't have them but they do make it prettier.
• Rye bread (2 slices): Dense, earthy, and sturdy enough to hold everything without going soggy, sourdough rye is even better if you find it.
• Salt and black pepper: Go easy on the salt since the haddock is already brined and smoked.
• Lemon wedges: Essential for cutting through the richness and waking up the fish.

Instructions

Poach the haddock:

Place the fillet in a shallow pan with just enough water to cover it, then bring to a gentle simmer over medium heat. Let it poach for 5 to 6 minutes until the fish turns opaque and flakes easily with a fork, then drain and break it into big, tender pieces.

Soften the shallot:

While the fish cooks, melt the butter in a skillet over medium heat and add the chopped shallot. Stir for 1 to 2 minutes until it softens and smells sweet, not browned.

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, remembering the fish will add its own saltiness later.

Toast the rye:

Pop the bread slices in the toaster until they're golden and crisp. You want them sturdy enough to support the toppings without bending.

Assemble the toasts:

Spread each piece of toast with a tablespoon of creme fraiche, then pile on the wilted spinach and top with flaked haddock. Finish with chives, a crack of pepper, and serve with lemon wedges on the side for squeezing.

Save

There was a morning I made this after a friend stayed over, and we sat at the table in our pajamas with the winter light coming through the window. She said it tasted like the kind of breakfast you'd get at a seaside cottage, and I realized she was right. It's simple, but it has that quality of making the morning feel slower and warmer than it actually is.

Swaps and Variations

If smoked haddock isn't available or you want a change, smoked mackerel or trout work beautifully and don't need poaching, just flake them straight from the package. Greek yogurt can replace the creme fraiche for a tangier, lighter spread, and if you're feeling indulgent, a soft poached egg on top turns this into something almost decadent. I've also used kale instead of spinach when that's what I had, it takes an extra minute to wilt but adds a nice chew.

Serving Suggestions

This is hearty enough to stand alone, but if you're feeding a crowd or want to stretch it, serve it alongside roasted tomatoes or a handful of peppery arugula dressed with lemon and olive oil. A strong cup of black tea or coffee balances the richness, and if you're making it for brunch, a glass of cold white wine or a Bloody Mary wouldn't be out of place. I've also packed this up for a quick lunch, though the toast does soften a bit, so keep the components separate until you're ready to eat.

Storage and Reheating

Honestly, this is best eaten fresh, but you can poach the haddock and wilt the spinach up to a day ahead and keep them covered in the fridge. When you're ready, just warm the spinach gently in a pan, flake the cold haddock over hot toast, and it'll come back to life with a squeeze of lemon. The rye toast doesn't reheat well, so always make it fresh.

• Store cooked haddock and spinach separately in airtight containers for up to 24 hours.
• Reheat spinach in a skillet over low heat with a tiny bit of butter.
• Always toast the bread fresh to keep the texture right.

Save

This recipe has earned its place in my weekday rotation because it never feels boring or predictable. It's the kind of breakfast that makes you feel like you've got your life together, even when you're still in slippers.

Recipe Questions & Answers

→ 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 release excess water and may make the toast soggy. If using frozen, thaw completely and squeeze out all moisture before cooking.

→ What can I substitute for smoked haddock?

Smoked mackerel or smoked trout are excellent alternatives with similar flavor profiles. You can also use fresh white fish like cod or haddock, though you'll miss the distinctive smoky taste. Adjust cooking time based on the thickness of your fish.

→ How do I know when the haddock is properly cooked?

The haddock is done when it turns opaque throughout and flakes easily with a fork. It should reach an internal temperature of 63°C (145°F). Avoid overcooking, as this can make the fish dry and rubbery.

→ 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. The shallots can also be chopped ahead. However, the spinach wilts quickly and the toast is best made fresh to maintain optimal texture and prevent sogginess.

→ What type of rye bread works best?

A dense, hearty rye bread with good structure works best as it can support the toppings without becoming soggy. Sourdough rye or seeded rye varieties add extra flavor and texture. Look for slices that are at least 1cm thick for the best results.

→ Is this suitable for meal prep?

This dish is best enjoyed freshly made, as the toast can become soggy when stored. However, you can prep ingredients separately—poach the fish, wash the spinach, and chop the shallots—then assemble just before serving for a quick weekday breakfast.