Ingredients

• 200g/7oz undyed smoked haddock fillet
• skin removed
• 25ml/1fl oz lime juice
• 25ml/1fl oz olive oil
• ½ tsp pink peppercorns
• crushed
• 2 tsp chopped fresh dill
• 200g/7oz cooked white crabmeat
• 75g/3oz celeriac
• peeled
• finely chopped
• ½ Granny Smith apple
• skin on
• core removed
• finely chopped
• 75g/3oz ready-made mayonnaise
• 30g/1½oz crème fraîche
• 1 lemon
• juice only
• 1 tsp chopped fresh parsley
• 2 punnets micro greens
• 1 ciabatta
• sliced into 3-5mm thick slices
• 2 tbsp olive oil
• 2 sprigs fresh thyme
• leaves only

Directions

• For the haddock 'ceviche'
• cut away the thin ends of the smoked haddock fillet (reserve these pieces for another recipe) and slice the remaining thick fillet into thin (2-3mm thick) slices. Divide the slices equally among four serving plates and set aside.
• Place the lime juice
• olive oil
• crushed pink peppercorns and dill into a bowl
• mix well and set aside.
• For the crab salad
• mix the celeriac
• apple
• half of the mayonnaise
• the crème fraîche and lemon juice together in a bowl until well combined. Add the crabmeat
• the chopped parsley and the remaining mayonnaise
• mixing gently until just combined.
• Place a 5cm/2in chefs' ring onto one of the serving plates
• next to the haddock slices
• and spoon in a quarter of the crab salad mixture. Remove the ring and repeat with the remaining mixture
• placing a portion of crab salad onto each plate. Garnish each crab salad with the micro greens.
• For the ciabatta
• preheat the oven to 210C/425F/Gas 7.
• Place the ciabatta slices on a baking tray and drizzle with the olive oil. Season with salt and freshly ground black pepper and sprinkle over the thyme leaves. Bake in the oven for 4-5 minutes
• or until golden-brown and crisp.
• Meanwhile
• drizzle the lime juice mixture over the haddock a few minutes before serving.
• To serve
• arrange the toasted ciabatta slices next to the crab salad and haddock 'ceviche'.