New lyonnais salad recipe

Ingredients

• 1 lemon zest and juice
• 4 tbsp extra-virgin olive oil
• 1 tbsp white wine vinegar
• 2 tbsp finely chopped chives
• Pinch of sugar
• 4 sticks of celery, trimmed
• 1 small celeriac, peeled and very finely sliced
• 1 Granny Smith apple, unpeeled, cored and cubed
• 14 oz (400 g) smoked haddock
• 2½ cups milk
• 4 fresh bay leaves
• Generous pinch of freshly grated nutmeg
• ½ tsp white pepper
• 4 eggs

1. In a small bowl, whisk together the lemon zest and juice, olive oil, vinegar, chives, and sugar. Use a vegetable peeler to peel the celery into ribbons, then pat them dry with a paper towel. Toss the celeriac, apple, and celery with the oil mixture in a serving bowl.
2. Place the smoked haddock in a small saucepan with the milk, bay leaves, nutmeg, and pepper. The milk should completely cover the fish. Cover with a lid and cook over low heat for 6 minutes, or until the fish flakes apart when tested with a fork. Remove from the heat and set aside.
3. Bring a large pot of salted water to a boil over high heat. Pierce the larger end of each egg with a pin and gently lower into the hot water. When the water returns to a boil, lower the heat to a simmer, and begin timing. Allow 6 minutes for large eggs and 5 minutes for medium, then remove the eggs and run them under cold water. Peel the eggs.
4. Remove the fish from the milk with a slotted spoon. Peel off the skin and use a fork to flake the flesh into the bowl with the salad. Gently mix together the fish and salad before dividing between four serving plates and placing an egg on top of each salad. Drizzle with some of the poaching milk before serving.