The most common method used for preserving haddock is to smoke it. This helps it to keep well and here is a lovely salad that you can make to serve with smoked haddock. We smoke the fish ourselves – but only slightly in an ABU smoker.
Rub the fish fillets with salt and store them in the fridge overnight.
If you have the opportunity it is best to smoke the salted haddock fillets for a few minutes in an ABU smoker. You can also use an ordinary charcoal grill with a lid. Have a few coals on one side of a kettle grill and place the fish on the other side.
Throw on a couple of fistfuls of wood shavings and put the lid on. Allow the fish to smoke like this for 10 minutes. Make sure that it does not become too hot. If it does, then the fish will be hot-smoked and you will not need to fry it in a frying pan.
Place the pork belly in a frying pan and turn on the heat. When you can see melted fat in the pan you can add the fish with the skin-side facing downwards. Fry for 4-5 minutes before turning the fillets.
Add the onions and cranberries.
Place the cooked fillets on plates and decorate with the radishes, raspberries and herb shoots. Cover with a generous spoonful of fried bacon, onions and cranberries, and serve.