Smoked Haddock and Spinach Rye Toasts (Print version)

Flaky smoked haddock with wilted spinach and crème fraîche on crispy rye toast. Ready in 20 minutes.

# What You 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:

01 - Place the smoked haddock fillet 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 spinach to the skillet and cook, stirring occasionally, until just wilted, approximately 1 minute. Season lightly with salt and black pepper.
04 - Toast the rye bread slices until golden and crisp.
05 - Spread each toast slice evenly with crème fraîche. Top with the wilted spinach mixture and flaked smoked haddock.
06 - Sprinkle with fresh chives and additional black pepper. Serve immediately with lemon wedges on the side.

# Expert tips:

01 -
  • It delivers serious protein and flavor in under 20 minutes, perfect for busy mornings when cereal just won't cut it.
  • The smoky fish paired with peppery rye and creamy crème fraîche feels restaurant-worthy but uses pantry staples.
  • It's endlessly flexible: swap the fish, add an egg, or pile on extra greens without changing the magic.
02 -
  • Don't boil the haddock aggressively or it will fall apart and taste dry; a gentle simmer keeps it tender and moist.
  • Wilt the spinach at the last second, it shrinks fast and overcooked greens turn slimy and lose their vibrant color.
  • Always taste before adding extra salt, smoked fish is naturally salty and it's easy to overdo it.
03 -
  • Use a slotted spoon to remove the haddock from the poaching water so it doesn't fall apart or get waterlogged.
  • Warm your plates before assembling, it keeps everything at the perfect temperature and makes the meal feel more special.
  • A microplane of lemon zest over the top adds a bright, aromatic finish that really lifts the smoky flavors.
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