A quick, protein-packed breakfast with tender smoked haddock, wilted spinach, and hearty rye toast for a satisfying start.
# What You'll Need:
→ 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 (optional)
→ Bread
07 - 2 slices rye bread
→ Pantry
08 - Salt and black pepper, to taste
09 - Lemon wedges, to serve
# Directions:
01 - 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.
02 - While the haddock cooks, heat the butter in a skillet over medium heat. Add the shallot and sauté for 1–2 minutes until softened.
03 - Add the spinach and cook, stirring, until just wilted (about 1 minute). Season lightly with salt and pepper.
04 - Toast the 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, additional pepper, and serve immediately with lemon wedges.
