This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Haddock 'ceviche' with crab salad and ciabatta

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the haddock 'ceviche'

For the crab salad

  • 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

For the ciabatta