Smoked haddock & celeriac salad

• wholegrain mustard↗2 tsp
• grated horseradish2 tbsp
• crème fraîche in a tub200g г
• celeriac↗350g г

  grated

• celery sticks↗2

  finely sliced

• smoked streaky bacon rashers↗6
• skinless smoked haddock fillets2

  fillets, each cut into 3 pieces

• plain flour↗1 tbsp
• sunflower oil↗1 tbsp
• lemons↗2

  1 juiced, 1 cut into wedges to serve

• dill↗small bunch

  stalks removed

Step-by-step instructions

1. 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. 2

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

3. 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. 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.