Smoked Haddock Spinach Rye Toasts

Experience a sophisticated start to your morning with this protein-packed British breakfast classic. Combining tender smoked haddock with earthy rye toast and cream, this dish offers a satisfying balance of textures and flavors. It's a quick, pescatarian-friendly meal that feels like a luxury brunch but can be prepared in just 20 minutes in your own kitchen.

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The secret to this recipe lies in the gentle poaching of the haddock, which ensures the fish remains moist and flaky. When paired with the subtle sharpness of a shallot and the silkiness of wilted spinach, the dish becomes a wholesome and elegant breakfast choice.

Ingredients

• Fish & Dairy: 200 g smoked haddock fillet (skinless and boneless), 2 tbsp crème fraîche (or Greek yogurt), 1 tbsp butter
• Vegetables: 100 g fresh baby spinach, 1 small shallot (finely chopped), 1 tbsp fresh chives (finely sliced, optional)
• Bread: 2 slices rye bread
• Pantry: 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 prevent the rye toast from getting soggy, ensure the spinach is well-drained after wilting. When poaching the haddock, keep the water at a very gentle simmer rather than a hard boil to preserve the delicate texture of the fish.

Varianten und Anpassungen

For a lower-fat version, substitute the crème fraîche with thick Greek yogurt. If smoked haddock isn't available, smoked mackerel or trout make excellent alternatives. To make this meal even heartier, consider topping each toast with a soft-poached egg.

Serviervorschläge

Serve these toasts hot with extra lemon wedges on the side. The acidity of the lemon perfectly cuts through the richness of the smoked fish. This dish pairs beautifully with a hot cup of tea or a light green salad if serving for lunch.

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With its combination of fiber-rich rye and high-quality protein, this meal is a nutritionally dense way to start your day. Enjoy the classic British flavors of smoked fish and greens in this easy-to-make, 340-calorie breakfast.

Recipe FAQs

→ What kind of haddock should I use?

Use skinless and boneless smoked haddock fillets for the easiest preparation. These are typically available in most supermarkets.

→ How do I ensure the spinach isn't soggy?

To avoid soggy spinach, cook it quickly until just wilted, typically about one minute. Avoid overcooking, which can release too much water. A light seasoning before adding to the toast is sufficient.

→ Can I use something other than crème fraîche?

Absolutely! Greek yogurt makes an excellent lighter alternative, offering a similar tangy creaminess. You could also use a soft cream cheese spread.

→ What if I don't have rye bread?

While rye bread offers a unique flavor and texture, you can certainly use other hearty bread varieties like sourdough, whole wheat, or even a good quality white toast. For gluten-free needs, select a suitable gluten-free bread.

→ How can I make this dish more substantial?

For an even heartier meal, consider adding a poached or fried egg on top of each toast. You could also include a slice of avocado or a sprinkle of toasted seeds for extra richness and texture.