1. Prepare a flavoured broth by pouring about ½ litre of cold water into a small frying pan. Add the fennel seeds, bay leaf and black peppercorns then bring to the boil. Pop in the smoked haddock, reducing the heat to a simmer for about 5 minutes depending on the thickness of the fish.
2. Whilst the fish cooks prepare the salad by combining the ingredients then flake the haddock over the leaves. Sprinkle with a little lemon juice and olive oil and serve immediately.