Smoked Haddock and Spinach Rye Toasts (Print version)

Flaky smoked haddock with wilted spinach on crispy rye toast, finished with crème fraîche and fresh chives.

# What You'll Need:

→ Fish & Dairy

01 - 7.1 oz smoked haddock fillet, skinless and boneless
02 - 2 tablespoons crème fraîche or Greek yogurt
03 - 1 tablespoon butter

→ Vegetables

04 - 3.5 oz fresh baby spinach
05 - 1 small shallot, finely chopped
06 - 1 tablespoon 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 5-6 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 Tips:

01 -
  • It feels fancy but comes together in the time it takes to make coffee and check your phone.
  • The smoked fish gives you that deep, satisfying flavor without any seasoning effort.
  • Rye bread holds up beautifully and adds a slight tang that balances the richness.
  • You get a full plate of protein, greens, and carbs in one tidy stack.
02 -
  • Dont let the haddock boil hard or it will turn rubbery, keep it at a gentle simmer.
  • Drain the fish well after poaching or the toast will get soggy from the water.
  • Season the spinach lightly because the smoked fish is already quite salty.
03 -
  • Flake the haddock while its still warm, it breaks apart more cleanly and stays tender.
  • Press the spinach gently with the back of a spoon to squeeze out excess moisture before piling it on the toast.
  • Toast the rye bread right before serving so it stays crisp and doesnt steam under the toppings.
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