Remove the Regal Salmon from the fridge and rest at room temperature for 3-5 minutes before use. Heat a pot of water until boiling. Add the freekeh grains and cook for 15 minutes, until tender. Drain, rinse and allow to cool.

Blanch the peas in boiling water for 3 minutes, then drain and allow to cool. Wash and slice the fennel bulb thinly, reserving the fronds for garnish. In a bowl mix together the cooked freekeh, sliced fennel, peas and fresh chopped herbs. Toss to combine. Drizzle over lemon juice and olive oil and season to taste.

In a small bowl mix together the yogurt, chives, horseradish, lemon juice. Season to taste with salt and freshly ground black pepper.

Arrange freekeh and fennel salad on a serving platter and break up the Regal Hot Smoked Salmon into pieces and arrange on top. Drizzle over spoonfuls of the Horseradish & chive dressing and garnish with fennel fronds and extra herbs. Serve with slices of French Baguette and extra lemon wedges.