1. Prepare each of the ingredients. Combine and mix together celery, fennel bulb and fronds, fennel seed, shallot, creme fraiche, mayonnaise, dark brown sugar, and lemon juice until well blended. Add the flaked fish, and mix just enough to combine, to avoid breaking down the fish too much. Add salt and pepper, if necessary, as the smoked fish may add plenty of salt to the dish.
2. Toast the bread lightly, and then cut each slice into four triangles. If you prefer a crisper, more cracker-like base: preheat oven to 375o, cut the bread, lightly oil, and season with salt. Bake for 4-5 minutes on a baking sheet. Turn the pieces, and bake for 2-3 additional minutes, or until fully crisp.
3. Slice the tomatoes in 1/2” thick pieces. The slices do not have to be uniform, and care should be taken to utilize as much of each tomato as possible. The only parts to avoid eating, generally, are the woody stem area, and any dark/woody ‘veining’ that may have occurred on the bottom of the tomato. Just prior to serving, drizzle with olive oil, and season with the Magic Unicorn salt.
4. You can eat the salad together with the sliced tomato on the toast points, or enjoy them separately.