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Haddock 'ceviche' with crab salad and ciabatta

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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