Smoked Haddock and Spinach Toasts (Printable Version)

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

# What You'll Need:

→ Fish & Dairy

01 - 7 oz smoked haddock fillet, skinless and boneless
02 - 2 tbsp crème fraîche or Greek yogurt
03 - 1 tbsp butter

→ Vegetables

04 - 3.5 oz fresh baby spinach
05 - 1 small shallot, finely chopped
06 - 1 tbsp fresh chives, finely sliced

→ Bread

07 - 2 slices rye bread

→ Pantry

08 - Salt and black pepper to taste
09 - Lemon wedges for serving

# Steps:

01 - Place 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 haddock cooks, heat butter in a skillet over medium heat. Add chopped shallot and sauté for 1-2 minutes until softened.
03 - Add spinach to the skillet and cook, stirring, until just wilted, approximately 1 minute. Season lightly with salt and pepper.
04 - Toast 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 Insights:

01 -
  • It tastes like breakfast at a coastal bistro but takes less time than waiting in line for coffee.
  • The smoky fish and earthy rye create a flavor combination that feels indulgent without being heavy.
  • You get a serious protein boost that keeps you full until lunch without feeling sluggish.
  • Everything comes together in one pan and a toaster, so cleanup is practically nonexistent.
02 -
  • Don't let the poaching water boil hard or the haddock will turn rubbery, a gentle simmer keeps it tender and flaky.
  • Season the spinach carefully because the smoked fish is already salty, I over-seasoned once and it was almost inedible.
  • Toast the bread last so it stays crisp, soggy rye is dense and unpleasant to bite through.
03 -
  • Use a fish slice to gently lift the haddock from the poaching water so it doesn't fall apart in your hands.
  • If your shallot starts to brown, lower the heat immediately, burnt shallot will make the whole dish taste bitter.
  • A microplane is perfect for zesting a little lemon over the top at the end if you want an extra citrus punch.
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