Smoked haddock & celeriac salad

Smoked haddock & celeriac salad

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 6
James Martin's seafood starter has a delicate balance of salty, sharp, rich and smoky flavours - a mouthwatering start to a Bonfire Night menu

Nutrition and extra info

Nutrition: per serving

  • kcal281
  • fat21g
  • saturates11g
  • carbs5g
  • sugars2g
  • fibre4g
  • protein15g
  • salt2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 2 tsp wholegrain mustard
  • 2 tbsp grated horseradish
  • 200g tub crème fraîche
  • 350g celeriac, grated
    Celeriac

    Celeriac

    sell-air-e-ak

    The unsung hero of the vegetable world, knobbly, odd-shaped celeriac has a subtle, celery-like…

  • 2 celery sticks, finely sliced
  • 6 rashers smoked streaky bacon
  • 2 skinless smoked haddock fillets, each cut into 3 pieces
  • 1 tbsp plain flour
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 lemons, 1 juiced, 1 cut into wedges to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small bunch dill, stalks removed

Method

  1. Mix together the mustard, horseradish and crème fraîche in a small bowl. Tip the celeriac and celery into a large bowl, add half the crème fraîche mixture, and season well. Chill in the fridge until needed.

  2. Heat the grill to high and grill the bacon until crisp, turning once during cooking.

  3. Put the haddock on a plate, add the flour and season with black pepper. Toss so that the fish pieces are well coated. Heat the oil in a large, non-stick frying pan and cook the fish for around 4 mins on one side. Turn over and cook for about 2 mins more or until lightly golden on the outside and just cooked in the middle. You may want to cook this in 2 batches so that you don’t overcrowd the pan. Transfer the fish to a plate to rest.

  4. Meanwhile, mix the lemon juice into the celeriac mixture and pile it onto plates, with a rasher of bacon and a piece of haddock. Scatter over the dill, and serve immediately with the lemon wedges and the remaining crème fraîche dressing on the side.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
JanWilko
27th Jan, 2016
5.05
Really enjoyed this. The celeriac salad is very good especially with the smoked fish.
deelurton1
16th Oct, 2015
5.05
Really enjoyed and was able to prep earlier in day, definitely going into my favourites file
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.