Smoked Haddock and Cucumber Salad

1 pound smoked haddock fillets, fresh or defrosted, skinned and sliced
half a cucumber cut into strips
4 spring onions, chopped
rind and juice of 1 lime
1 tablespoon fresh chopped chives
salt and black pepper
4 fluid ounces sheep?s milk natural yogurt

Place the fish in a suitable container, add 2 tablespoons of water. Cover and cook in microwave on high for 2 minutes. Remove the fish slices, using a slotted spoon and leave to cool. Mix together the cucumber and spring onion and arrange in a pile on a plate. Mix together the yoghurt, chives and lime rind and juice. Place the fish on top of the cucumber mixture and pour over the yoghurt. 

Serves 4 to 6.