Smoked Haddock and Spinach Toasts (Print Version)

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

# What to Use:

→ 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 Prepare:

01 - Place the smoked haddock in a shallow pan with just enough water to cover. Bring to a gentle simmer and poach for 5-6 minutes until cooked through and flaky. Remove from pan, drain, and flake into large pieces.
02 - While the haddock cooks, heat the butter in a skillet over medium heat. Add the shallot and sauté for 1-2 minutes until softened.
03 - Add the spinach and cook, stirring, 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 toast with crème fraîche. Top with wilted spinach and flaked smoked haddock.
06 - Sprinkle with chives and additional pepper. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It feels indulgent but takes less time than waiting in a cafe queue on a busy morning.
  • The smokiness of the fish against the slight bitterness of rye is the kind of combination that makes you slow down and actually taste your breakfast.
  • You can prep the spinach and shallot the night before, so mornings stay calm even when you're rushing.
02 -
  • Don't boil the haddock aggressively or it turns rubbery and dry, a gentle simmer keeps it tender and flaky.
  • Taste the spinach before adding salt because the smoked fish is already quite salty and it's easy to overdo it.
  • Toast the bread at the very last minute so it stays crisp under the toppings instead of turning soft and sad.
03 -
  • Run your fingers over the haddock fillet before cooking to check for any stray bones, even skinless fillets sometimes have a few hidden pin bones.
  • If the creme fraiche is too thick to spread easily, stir in a teaspoon of lemon juice or water to loosen it up without losing the tangy richness.
  • Use a fish slice or wide spatula to lift the haddock out of the poaching water so it doesn't fall apart in your hands.
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