Description
A quick and delicious recipe featuring flaky smoked haddock and wilted spinach on crispy rye toasts, enhanced with creamy crème fraîche and fresh chives. Perfect for a light lunch or a savory brunch treat.
Ingredients
Scale
Fish
- 7 oz smoked haddock fillet, skinless and boneless
Dairy
- 2 tablespoons crème fraîche or Greek yogurt
- 1 tablespoon butter
Vegetables and Herbs
- 3.5 oz fresh baby spinach
- 1 small shallot, finely chopped
- 1 tablespoon fresh chives, finely sliced (optional)
Bakery
- 2 slices rye bread
Seasonings and Extras
- Salt and black pepper to taste
- Lemon wedges for serving
Instructions
- Poach the Haddock: Place the smoked haddock fillet in a shallow pan and add enough water to just cover the fish. Bring the water to a gentle simmer and poach the haddock for 5 to 6 minutes until it is cooked through and flakes easily. Remove the fillet from the pan, drain thoroughly, and flake it into large pieces.
- Prepare the Shallot: While the haddock is poaching, heat the butter in a skillet over medium heat. Add the finely chopped shallot and sauté it for 1 to 2 minutes until it has softened and become fragrant.
- Wilt the Spinach: Add the fresh baby spinach to the skillet with the shallots and cook, stirring constantly, until the spinach has just wilted, about 1 minute. Season lightly with salt and black pepper to taste.
- Toast the Bread: Toast the rye bread slices until they are golden and crisp, either using a toaster or a grill pan.
- Assemble the Toasts: Spread each slice of toasted rye bread with crème fraîche or Greek yogurt. Top each with the wilted spinach mixture followed by the flaked smoked haddock.
- Finish and Serve: Sprinkle the assembled toasts with fresh sliced chives and a little extra black pepper for flavor. Serve immediately, accompanied by lemon wedges for squeezing over the toasts to add a bright citrus note.
Notes
- You can substitute crème fraîche with Greek yogurt for a lighter option.
- Be careful not to overcook the haddock while poaching to keep it tender.
- Fresh chives add a lovely mild onion flavor but are optional.
- This recipe is ideal for a light lunch or brunch.
- Serve immediately to maintain the crispiness of the toast.
