Smoked Haddock and Spinach Toasts (Printable Version)

Flaky smoked haddock with wilted spinach on buttery rye toast, topped with crème fraîche and fresh chives.

# 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 the smoked haddock in a shallow pan with just enough water to 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 the haddock cooks, heat the butter in a skillet over medium heat. Add the chopped shallot and sauté for 1 to 2 minutes until softened.
03 - Add the fresh baby spinach to the skillet and cook, stirring frequently, until just wilted, about 1 minute. Season lightly with salt and pepper.
04 - Toast the rye bread slices until golden and crisp.
05 - Spread each toasted slice with crème fraîche. Top with the wilted spinach mixture and flaked smoked haddock.
06 - Sprinkle with fresh chives and additional cracked pepper. Serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • It feels like brunch at a cafe but comes together in the time it takes your coffee to cool.
  • The smoky fish and peppery greens on rye toast hit that sweet spot between comforting and energizing.
  • You can prep the spinach and shallot the night before and just poach the fish in the morning.
02 -
  • Don't let the poaching water boil hard or the haddock will turn rubbery, a gentle simmer keeps it silky.
  • Drain the spinach well after wilting or it'll make your toast soggy, I learned this the messy way.
  • Toast the rye right before assembling so it stays crisp, even a minute of sitting makes it lose its snap.
03 -
  • Press the wilted spinach gently with a spatula to release excess water before piling it on the toast.
  • A small pinch of smoked paprika over the finished plate echoes the haddock and adds a gorgeous color.
  • If your haddock is very salty, rinse it under cold water before poaching to balance the flavor.
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