Smoked haddock & celeriac salad
- Preparation and cooking time
- 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
- 2 tsp wholegrain mustard
- 2 tbsp grated horseradish
- 200g tub crème fraîche
- 350g celeriac , grated
- 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
- 2 lemons , 1 juiced, 1 cut into wedges to serve
- small bunch dill , stalks removed
- STEP 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.
- STEP 2
Heat the grill to high and grill the bacon until crisp, turning once during cooking.
- STEP 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.
- STEP 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.
The celeriac salad can be made a couple of hours ahead, then all you need to do is fry the fish and grill the bacon when your guests arrive.