Smoked Haddock Rarebit with Fennel and Apple Salad

For the rarebit 

100g smoked haddock 

300ml milk 

50g butter (plus 30g for toasting bread) 

50g plain flour 

150ml beer 

1 tsp Dijon mustard 

1tb Worcestershire sauce 

20g mature cheddar grated (plus extra for finishing) 

¼ tsp white pepper 

Sea salt 

4 x slices thick-cut bread 

For the salad 

1 small bulb of fennel 

1 small apple, sliced 

Juice of 1 lemon 

2 tbsp golden rapeseed oil 

2 sprigs of dill chopped 

Sea salt