Peel and remove the core from one apple and thinly slice into rings using a slicing machine or mandolin. Dab the apple rings in self-raising flour and fry in very hot oil, turning them occasionally with Chinese chop sticks until golden on both sides. Drain on absorbent paper and season with lemon juice, salt, caster sugar and cinnamon.
Peel and cut the second apple and the celeriac into small cubes and put them in the lemon mayonnaise. Poach the smoked haddock, allow to cool, then flake the fish in with the apple and celeriac mixture.
Put one blob of the mixture on a small plate, top with Onuga and delicately place a slice of apple fritter on top. Repeat this three times.