Haddock 'Ceviche' with Crab Salad and Ciabatta

Smoked haddock marinated in lime and dill, served with a creamy crab, apple, and celeriac salad and toasted ciabatta.

Healthy Seafood Appetiser Crab Smoked Haddock

Estimated Nutrition

Calories

546.1

kcal / serving

2184.2 kcal total

Carbs

30.5g

per serving

122.1 g total

Fat

34.6g

per serving

138.4 g total

Protein

28.1g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Mayonnaise

ready-made

Dairy

Crème Fraîche

Fruits

0.5

piece

Granny Smith Apple

skin on, core removed, finely chopped

piece

Lemon

juice only

GrainsCereals

piece

Ciabatta

sliced 3-5mm thick

Liquids

Lime Juice

NutsSeeds

0.5

tsp

Pink Peppercorns

crushed

tsp

Dill

fresh, chopped

tsp

Parsley

fresh, chopped

sprigs

Thyme

leaves only

OilsFats

Olive Oil

tbsp

Olive Oil

for drizzling

Seafood

200

Smoked Haddock Fillet

undyed, skin removed, sliced 2-3mm thick

200

White Crabmeat

cooked

Vegetables

Celeriac

peeled, finely chopped

punnets

Micro Greens

for garnish

Method

Slice the smoked haddock into 2-3mm slices and divide among four plates.

Mix the lime juice, 25ml olive oil, crushed peppercorns, and dill in a bowl.

Combine celeriac, apple, half the mayonnaise, crème fraîche, and lemon juice in a separate bowl.

Gently fold in the crabmeat, parsley, and remaining mayonnaise.

Mould the crab salad onto plates using a 5cm ring and garnish with micro greens.

Preheat the oven to 210°C.

Drizzle ciabatta slices with olive oil, season, sprinkle with thyme, and bake for 4-5 minutes until crisp.

Drizzle the lime mixture over the haddock a few minutes before serving.

Serve the toasted ciabatta alongside the crab salad and haddock.