Save Start your morning with a sophisticated yet simple British classic. These Smoked Haddock and Spinach Rye Toasts combine tender, flaky fish with the earthy crunch of rye and the silkiness of wilted spinach for a nutritious and savory start to the day.
Save Smoked haddock is a staple of traditional breakfast cooking, offering a deep, savory flavor that pairs beautifully with fresh greens. By serving it on hearty rye bread, you get a satisfying texture that stands up to the creamy toppings.
Ingredients
- 200 g smoked haddock fillet, skinless and boneless
- 2 tbsp crème fraîche (or Greek yogurt)
- 1 tbsp butter
- 100 g fresh baby spinach
- 1 small shallot, finely chopped
- 1 tbsp fresh chives, finely sliced (optional)
- 2 slices rye bread
- Salt and black pepper, to taste
- Lemon wedges, to serve
Instructions
- Step 1
- 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, or until cooked through and flaky. Remove from pan, drain, and flake into large pieces.
- Step 2
- While the haddock cooks, heat the butter in a skillet over medium heat. Add the shallot and sauté for 1–2 minutes until softened.
- Step 3
- Add the spinach and cook, stirring, until just wilted (about 1 minute). Season lightly with salt and pepper.
- Step 4
- Toast the rye bread slices until golden and crisp.
- Step 5
- Spread each toast with crème fraîche. Top with wilted spinach and flaked smoked haddock.
- Step 6
- Sprinkle with chives, additional pepper, and serve immediately with lemon wedges.
Zusatztipps für die Zubereitung
To ensure the best texture, be careful not to overcook the spinach; it only needs about a minute to wilt. Drain the poached haddock thoroughly before flaking to prevent any excess water from making your rye toast soggy.
Varianten und Anpassungen
For a lighter option, use Greek yogurt instead of crème fraîche. You can also substitute the smoked haddock with smoked mackerel or trout if preferred. To add even more protein, top each toast with a freshly poached egg.
Serviervorschläge
Serve these toasts immediately while warm. A generous squeeze of fresh lemon wedge is highly recommended to brighten the smoky notes of the fish and the richness of the crème fraîche.
Save This Smoked Haddock and Spinach Rye Toast is a versatile dish that brings a touch of gourmet flair to your breakfast table. Whether it's a quiet weekday morning or a leisurely weekend brunch, it is sure to satisfy.
Recipe FAQ
- → Can I use frozen spinach instead of fresh?
Fresh baby spinach works best for this dish as it wilts quickly and has a delicate texture. Frozen spinach tends to release excess water and can make the toast soggy. If using frozen, thaw completely and squeeze out all moisture before cooking.
- → What other types of smoked fish work well?
Smoked mackerel and smoked trout are excellent alternatives to haddock. Both have similar flaky textures and rich, smoky flavors. Smoked salmon works too, though it's best added without poaching—simply flake it over the warm spinach.
- → How do I prevent the rye bread from becoming soggy?
Toast the rye bread until deeply golden and crisp. Apply the crème fraîche in a thin layer rather than spreading it thickly. Assemble just before serving and ensure the spinach is well-drained after cooking to remove excess moisture.
- → Can I prepare any components ahead of time?
You can poach and flake the haddock up to 24 hours in advance, storing it covered in the refrigerator. The shallot can be chopped ahead. However, cook the spinach and toast the bread fresh for best texture and flavor.
- → What should I serve alongside this dish?
This dish is quite complete on its own, but pairs beautifully with a light arugula salad, sliced tomatoes, or roasted mushrooms. A cup of English breakfast tea or fresh orange juice complements the smoky flavors nicely.
- → Is there a dairy-free alternative to crème fraîche?
Coconut cream or cashew cream work well as dairy-free substitutes. Both provide the creamy richness needed. You can also use a thick dairy-free yogurt or simply drizzle the toast with quality olive oil and a squeeze of lemon.