Pin it I started making this on mornings when I needed something fast but real, not just cereal or toast with jam. The smell of smoked haddock poaching fills the kitchen in a way that feels intentional, like youre actually cooking, not just assembling. I love how the fish flakes apart so easily, and how the spinach wilts down to almost nothing but still tastes green and alive. Rye toast gives it a sturdy, earthy base that doesnt go soggy under the toppings. Its become my go-to when I want breakfast to feel like a proper meal without the fuss of pancakes or a full fry-up.
I made this for a friend who stayed over after a late night, and she said it tasted like something youd get at a cafe in Edinburgh. I hadnt thought of it that way, but she was right. Theres something about the combination of smoky fish and dark bread that feels coastal and comforting. We ate it standing at the counter, still in our socks, lemon juice dripping onto the plates. It became the breakfast I make when I want to impress someone without actually trying too hard.
Ingredients
- Smoked haddock fillet: The star here, already seasoned by the smoking process, so you barely need salt.
- Creme fraiche: Adds a creamy, tangy layer that cools down the richness of the fish and butter.
- Butter: Used to cook the shallot and spinach, it brings a silky, slightly nutty flavor to the greens.
- Fresh baby spinach: Wilts in seconds and adds color and a mild earthiness without overwhelming the plate.
- Shallot: Milder than onion, it softens into a sweet backdrop for the spinach.
- Fresh chives: Optional but worth it for a pop of sharpness and a bit of visual charm.
- Rye bread: Dense and flavorful, it holds everything together and adds a slight sour note that cuts through the richness.
- Lemon wedges: A squeeze at the end brightens the whole dish and balances the smokiness.
Instructions
- Poach the haddock:
- Place the fillet in a shallow pan with just enough water to cover it, then bring to a gentle simmer. Let it cook for 5 to 6 minutes until the flesh turns opaque and flakes easily with a fork.
- Saute the shallot:
- Heat butter in a skillet over medium heat, add the finely chopped shallot, and cook for 1 to 2 minutes until soft and fragrant. You want it tender, not browned.
- Wilt the spinach:
- Toss in the spinach and stir for about a minute until it collapses and darkens. Season lightly with salt and pepper, remembering the fish is already salty.
- Toast the rye:
- Pop the slices in the toaster until golden and crisp. Rye can toast unevenly, so keep an eye on it.
- Assemble the toasts:
- Spread each slice with creme fraiche, pile on the wilted spinach, then top with flaked haddock. Finish with a sprinkle of chives and a crack of black pepper.
- Serve with lemon:
- Set a lemon wedge on each plate and squeeze it over just before eating. The acidity cuts through the richness beautifully.
Pin it One morning I added a poached egg on top just to see what would happen, and the runny yolk mixing with the creme fraiche turned into this luxurious sauce I hadnt planned for. It made the whole thing feel even more indulgent, like brunch at a place youd need to book ahead. Now I do it whenever I have an extra five minutes and want to feel a little spoiled.
Choosing Your Fish
Smoked haddock is traditional and gives you that classic British breakfast feel, but smoked mackerel or trout work just as well if thats what you have. Mackerel is richer and oilier, so you might want to go lighter on the creme fraiche. Trout is milder and flakes into delicate pieces that look elegant on the plate. Whatever you choose, make sure its boneless and skinless to keep it quick and fuss-free.
Swapping the Dairy
Greek yogurt is a great stand-in for creme fraiche if you want something lighter or tangier. It still gives you that creamy element without feeling heavy. Just make sure its full-fat, or it might taste a bit thin. I once used sour cream in a pinch, and it worked fine but was sharper than I wanted, so I added a tiny drizzle of honey to balance it out.
Serving Suggestions
This is hearty enough to stand alone, but if youre feeding someone with a bigger appetite, serve it with a handful of cherry tomatoes on the side or a simple green salad. Ive also made it for lunch with a soft-boiled egg instead of poached, and it felt just as right. If youre not into rye, sourdough or whole grain works too, just toast it well so it doesnt sag under the toppings.
- Add a poached or fried egg for extra richness and protein.
- Serve with sliced avocado if you want more creaminess and healthy fats.
- Pair with a cup of strong black tea or fresh orange juice to round out the meal.
Pin it This breakfast has become one of those reliable plates I turn to when I want something nourishing without a lot of fuss. Its quick, satisfying, and always makes me feel like Ive started the day right.
Recipe FAQs
- → Can I use frozen spinach instead of fresh?
Fresh baby spinach works best for this dish as it wilts quickly and maintains a better texture. Frozen spinach tends to release excess water and may make the toast soggy.
- → What can I substitute for smoked haddock?
Smoked mackerel or smoked trout make excellent alternatives. You can also use regular (unsmoked) haddock or cod if you prefer a milder flavor, though cooking time may vary slightly.
- → How do I know when the haddock is properly cooked?
The haddock is done when it flakes easily with a fork and turns opaque throughout. It should take 5-6 minutes of gentle poaching in simmering water.
- → Can I make this ahead of time?
This dish is best served immediately while the toast is crispy. However, you can poach the haddock and prepare the spinach in advance, then reheat gently and assemble on freshly toasted bread.
- → What type of rye bread works best?
A hearty, dense rye bread with seeds provides the best texture and flavor contrast. Avoid very soft or thin sliced rye as it may not support the toppings well.
- → Is this dish suitable for meal prep?
While not ideal for traditional meal prep, you can prepare components separately and assemble fresh each morning. Store cooked haddock and spinach in airtight containers for up to 2 days.