Haddock 'ceviche' with crab salad and ciabatta
For the haddock 'ceviche'
- 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
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
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'.