Smoked Haddock and Spinach Toasts (Print View)

Flaky smoked haddock with wilted spinach on crispy rye toast. Quick, satisfying, and protein-rich breakfast.

# Components:

→ 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

# Directions:

01 - Place smoked haddock in a shallow pan with just enough water to cover. Bring to a gentle simmer and poach for 5 to 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 to 2 minutes until softened.
03 - Add spinach to the skillet and cook while 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 Advice:

01 -
  • High in protein with 27g per serving to keep you full longer.
  • Quick and easy to prepare in just 20 minutes.
  • A perfect balance of smoky, creamy, and zesty flavors.
02 -
  • Ensure the poaching water is only at a gentle simmer to keep the fish tender.
  • Use a high-quality, dense rye bread for the best structural support and flavor.
  • For gluten-free needs, ensure you use a certified gluten-free rye-style bread.
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