1. Make a dressing with the oil, vinegar and grain mustard, mix with the celeriac and leave to stand for 30 minutes to allow the celeriac to wilt slightly.
2. Poach the smoked haddock in a little milk for approx. 2 minutes.
3. Poach the eggs in salted vinegar water for approx. 3 minutes, keeping the yolk soft.
4. Mix the chives into the slaw and spoon on to the plated, top with a piece of haddock then a poached egg.
A little mayonnaise may be added to the slaw depending on your preference.