Save The smell of smoked haddock simmering in a pan used to wake my flatmate every Saturday morning. She'd stumble into the kitchen, half annoyed and half curious, until I handed her a plate of this. Now she texts me photos of her own version from across the country. It's funny how a simple breakfast can become someone else's ritual without you even realizing it.
I made this for my mum once after she mentioned missing proper fish breakfasts from her childhood trips to Scotland. She didn't say much while eating, just nodded between bites, and later asked me to write it down for her. That quiet approval meant more than any compliment could have.
Ingredients
- Smoked haddock fillet: Look for naturally smoked fillets with a pale golden color, not the bright yellow dyed kind, as the flavor is cleaner and less artificial.
- Creme fraiche: Its slight tang cuts through the richness of the fish beautifully, but Greek yogurt works just as well if you want something lighter and sharper.
- Butter: Just a tablespoon is enough to coax sweetness out of the shallot and give the spinach a silky finish.
- Fresh baby spinach: Baby leaves wilt faster and taste sweeter than mature spinach, plus they don't leave that squeaky feeling on your teeth.
- Shallot: Milder and slightly sweeter than onion, it melts into the background rather than shouting over the fish.
- Rye bread: The dense, earthy texture holds up to the toppings without going soggy, and it adds a nutty depth that white bread just can't match.
- Fresh chives: A handful of these adds a gentle onion note and a pop of green that makes the whole plate feel more alive.
- Lemon wedges: A squeeze at the end brightens everything and cuts through the creaminess in a way that feels almost necessary.
Instructions
- Poach the haddock:
- Lay the fillet in a shallow pan with just enough water to cover it, then bring it to a bare simmer and let it cook gently for 5 to 6 minutes until it flakes easily with a fork. Drain it well and break it into chunky pieces, keeping them as intact as possible so they don't turn to mush on the toast.
- Cook the shallot:
- Melt the butter in a skillet over medium heat and add the chopped shallot, stirring for a minute or two until it softens and smells sweet. Don't let it brown or it'll taste bitter and overpower the delicate fish.
- Wilt the spinach:
- Toss in the spinach and stir it around until it collapses into the pan, which should only take about a minute. Season lightly with salt and pepper, remembering the haddock is already quite salty.
- Toast the rye:
- Pop the rye slices in the toaster until they're golden and crisp with slightly charred edges. The toastiness adds another layer of flavor that makes the whole thing feel more substantial.
- Assemble the toasts:
- Spread each slice with a generous layer of creme fraiche, then pile on the spinach and top with the flaked haddock. Scatter chives over the top if you have them, grind over some black pepper, and serve with lemon wedges on the side.
Save There was a morning I made this when I had nothing but frozen spinach and slightly stale rye in the cupboard. It still worked, and I realized then that this recipe is more about the technique and the balance than having everything perfect. Sometimes the scrappy versions taste just as good, maybe even better because you weren't trying so hard.
Choosing Your Fish
Smoked haddock is traditional, but I've swapped in smoked mackerel when the fishmonger was out, and it gave the dish a richer, oilier edge that I actually preferred on colder mornings. Smoked trout works beautifully too, especially if you want something a bit more delicate and less assertively smoky. Just make sure whatever you use is already cooked or hot smoked, so you're only warming it through rather than cooking it from raw.
Making It Your Own
If you want to turn this into something more substantial, a soft poached egg on top transforms it into a proper brunch dish with that runny yolk mixing into everything. I've also stirred a pinch of smoked paprika into the creme fraiche before spreading it, which adds a subtle warmth without being spicy. On days when I'm feeling fancy, I'll add a few capers or a thin slice of red onion for sharpness, though that's not for everyone.
Storing and Reheating
This isn't really a make ahead dish because the toast goes soft and the fish dries out if you try to reheat it. That said, you can poach the haddock and cook the spinach mixture the night before, then store them separately in the fridge and just warm them gently in a pan while the toast crisps up. It's not quite as good as making it fresh, but it's a decent compromise when mornings are truly chaotic.
- Keep cooked haddock covered in the fridge for up to two days and use it cold in salads if you don't want to reheat it.
- Leftover spinach mixture can be stirred into scrambled eggs or folded into an omelette the next day.
- Always toast the bread fresh, never try to toast it ahead or it'll taste like cardboard by the time you eat it.
Save This is the kind of breakfast that makes you feel capable, like you've done something properly good for yourself before the day even starts. I hope it does the same for you.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Fresh baby spinach works best as it wilts quickly and has a delicate texture. If using frozen, thaw completely and squeeze out excess moisture before adding to the pan to avoid a watery result.
- → What can I substitute for smoked haddock?
Smoked mackerel or smoked trout are excellent alternatives with similar flavors. Regular poached white fish like cod works too, though you'll lose the smoky depth that makes this dish distinctive.
- → How do I know when the haddock is properly cooked?
The fish is ready when it flakes easily with a fork and turns opaque throughout. It should feel firm but tender, not rubbery. Overcooking will make it dry, so check after 5 minutes of gentle poaching.
- → Can I make this ahead for meal prep?
This dish is best enjoyed fresh, as the toast loses crispness and the fish can become dry when reheated. However, you can poach the haddock and prepare the spinach mixture in advance, then reheat gently and assemble on fresh toast.
- → Is rye bread essential or can I use another type?
Rye provides a nutty, slightly tangy flavor that complements the smoky fish beautifully, but sourdough, whole wheat, or multigrain bread are all suitable alternatives. Choose a sturdy bread that won't become soggy under the toppings.
- → How can I add more flavor to this dish?
Try adding a pinch of smoked paprika to the spinach, a squeeze of lemon juice over the fish, or top with a poached egg. Capers, dill, or whole grain mustard mixed into the crème fraîche also add wonderful complexity.