A kind of salad. Crisp, white fennel and gems of fresh, juicy citrus. Always use undyed smoked haddock and you'll avoid that garish yellow stuff that tries to mimic the traditional slow smoking process without taking even half as much time. We stock Pinney's of Orford, a traditional smoke house based in Suffolk using nothing but fresh fish and oak logs to create a simple kind of magic.
Half a side of smoked haddock
A large, tight fennel bulb, very thinly sliced
2 Navel oranges
Slice off both ends of each orange. Working your way around the fruit cut away the peel and all the bitter white pith. Cut the orange in half and slice thinly over a bowl, reserving all the juice.
Whisk 2 tablespoons of olive oil into the reserved orange juice, season and taste. Add enough lemon juice to make a slightly sharp dressing.
Using a very sharp knife slice the haddock into the thinnest strips you can and toss with the dressing. Leave this marinade to one side for at least half an hour so that it begins to soften the fish a little.
Once the fish has had enough time to relax toss the dressing mixture with the sliced fennel and the orange slices.
Serve alongside a bowl of mild leaves to mop up the juices.