Save The smell of smoked haddock poaching in the morning used to wake my flatmate before my alarm did. She'd appear in the kitchen, bleary-eyed, asking what I was making at seven in the morning that smelled like a seaside café. I'd started making these toasts on weekdays when I needed something more than cereal but didn't have time for a full fry-up. The combination of flaky fish, buttery spinach, and dense rye became my secret weapon against mid-morning hunger. It felt grown-up in a way toast and jam never could.
I made this for my sister the morning after she stayed over following a late concert. She was skeptical about fish for breakfast until she took the first bite and went quiet for a moment. Then she asked if I could write down what I'd just done because she wanted to make it for her partner. That's when I realized this recipe had crossed over from my quick weekday fix to something worth sharing. The lemon wedge she squeezed over the top made her close her eyes and sigh, which is the highest compliment she gives to food.
Ingredients
- Smoked haddock fillet: Look for undyed fillets if possible, the natural pale color means no artificial coloring and the flavor is cleaner and more delicate.
- Crème fraîche: This adds a tangy richness that cuts through the smokiness beautifully, but Greek yogurt works if you want something lighter and still creamy.
- Butter: Just a tablespoon is enough to soften the shallot and coat the spinach, giving everything a silky finish.
- Fresh baby spinach: It wilts down to almost nothing, so don't be alarmed by the handful, it transforms into a tender, flavorful bed for the fish.
- Shallot: Milder and slightly sweeter than onion, it brings a subtle aromatic base without overpowering the delicate haddock.
- Fresh chives: Optional but highly recommended, they add a gentle oniony brightness and a pop of color that makes the plate look alive.
- Rye bread: The dense, slightly sour flavor holds up to the toppings and doesn't turn soggy, plus it toasts up beautifully crisp.
- Lemon wedges: A squeeze of lemon at the end wakes everything up and balances the richness with a burst of acidity.
Instructions
- Poach the haddock gently:
- Place the fillet in a shallow pan with just enough water to cover and bring it to a gentle simmer. Let it poach for 5 to 6 minutes until the flesh turns opaque and flakes easily, then drain and break it into large, tender pieces.
- Soften the shallot:
- While the fish cooks, melt the butter in a skillet over medium heat and add the finely chopped shallot. Sauté for 1 to 2 minutes until it softens and turns translucent, stirring occasionally so it doesn't brown.
- Wilt the spinach:
- Toss in the baby spinach and stir it around until it wilts down completely, which takes about a minute. Season lightly with salt and pepper, remembering the haddock is already quite salty.
- Toast the rye:
- Pop the rye slices into the toaster and let them go until golden and crisp. The sturdy texture is key to holding everything without getting soggy.
- Build the toasts:
- Spread each warm toast with a generous layer of crème fraîche, then pile on the wilted spinach and top with the flaked haddock. Finish with a sprinkle of chives and a few grinds of black pepper.
- Serve immediately:
- Plate up with lemon wedges on the side and serve right away while the toast is still crisp and the fish is warm. The lemon squeeze at the table is non-negotiable.
Save One Sunday morning I made these for a friend who said she didn't like fish. She ate both toasts, scraped the plate, and admitted she might have been wrong about fish for breakfast. We sat by the window with our coffee and lemon-scented fingers, and she told me it tasted like something her grandmother would have made on the coast in Scotland. I'd never been, but I felt like I'd brought a little bit of that seaside calm into my cramped city kitchen.
Choosing Your Fish
Smoked haddock is traditional, but smoked mackerel or trout work beautifully if you want something richer and oilier. Mackerel has a bolder, more assertive flavor that stands up to the rye, while trout is delicate and slightly sweet. I've used all three depending on what the fishmonger had, and each version brought its own character to the plate. Just make sure whatever you choose is boneless and skinless to keep things quick and easy.
Making It Your Own
If you want to turn this into a more substantial brunch, top each toast with a soft poached egg so the yolk runs into the fish and spinach. I've also stirred a pinch of smoked paprika into the crème fraîche for a subtle kick, and added capers for a briny pop. On days when I'm feeling particularly hungry, I'll use sourdough instead of rye and add a handful of cherry tomatoes to the spinach while it wilts. The recipe is forgiving and adapts well to whatever mood or appetite you're in.
Storage and Reheating
Honestly, this is best eaten fresh because the toast loses its crispness and the fish dries out when reheated. If you have leftover cooked haddock and spinach, store them separately in the fridge and use them cold in a salad or folded into scrambled eggs the next day. I've never successfully reheated the assembled toast, but the components hold up well on their own for about a day.
- Store cooked haddock and spinach in separate airtight containers in the fridge for up to 24 hours.
- Reheat gently in a skillet with a splash of water to keep the fish from drying out.
- Always make fresh toast just before serving to maintain the contrast in textures.
Save This recipe taught me that a good breakfast doesn't have to be complicated or time-consuming, it just has to make you feel ready for the day. I hope it does the same for you.
Questions & Answers
- → Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Thaw and squeeze out excess water before adding to the skillet. Use about 50g frozen spinach as it's more concentrated than fresh.
- → What other fish can I substitute for smoked haddock?
Smoked mackerel, smoked trout, or even hot-smoked salmon work beautifully. Adjust cooking time as these alternatives may already be cooked and just need warming through.
- → How do I know when the haddock is cooked?
The haddock is ready when it flakes easily with a fork and turns opaque white throughout. It should be tender but not falling apart completely.
- → Can I make this ahead for meal prep?
This dish is best enjoyed fresh. However, you can poach the haddock and prepare the spinach mixture in advance, storing them separately in the fridge for up to 2 days. Assemble just before serving.
- → What can I serve alongside these toasts?
These toasts pair well with cherry tomatoes, a simple green salad, or roasted mushrooms. A poached or soft-boiled egg on top adds extra richness and protein.
- → Is this suitable for lunch or dinner?
Absolutely. While designed for breakfast, this dish works perfectly as a light lunch or dinner. Consider serving two toasts per person for a more substantial meal.