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.