Smoked haddock & celeriac salad recipe | Good Food
James Martin's seafood starter has a delicate balance of salty, sharp, rich and smoky flavours - a mouthwatering start to a Bonfire Night menu
Ingredients
- 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
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