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Regal King Salmon, Freekeh and Fennel Salad with Horseradish & Chive Dressing

5 Stars Based on 5 reviews
  • Serves 4
  • Preparation time 10 mins
  • Cooking time 20 mins
  • Difficulty Easy

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  • 7 oz Regal Beech Wood Hot Smoked Salmon
  • 1 cup freekah grains
  • 1 cup petite peas, fresh or frozen
  • 1 fennel bulb
  • ¼ cup chives, snipped
  • ¼ cup fresh parsley or chervil, freshly chopped
  • 2 tbsp lemon juice
  • 1 tbsp extra virgin olive oil

Horseradish & chive dressing:
  • 1 cup Greek yoghurt
  • ¼ cup chives, snipped
  • 2 tbsp horseradish, cream
  • 2 tbsp lemon juice
  • salt
  • black pepper, freshly ground


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.

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