Freekah Fennel Salmon Salad with Horseradish Chive Dressing


PREP TIME: 10 Minutes
COOK TIME: 20 Minutes


Royal Regal Salmon

Freekah Fennel Salmon Salad Horseradish Chive Dressing is a must try. Try making the salad with Regal Salmon, King Salmon Wood Roasted Fillet.


  • 200g Regal Marlborough King Salmon Wood Roasted, Mixed Pepper & Spices

  • 1 cup freekah grains

  • 1 cup petite peas, fresh or frozen

  • 1 fennel bulb

  • ¼ cup chives, snipped

  • ¼ cup freshly chopped parsley or chervil

  • 2 tbsp lemon juice

  • 1 tbsp extra virgin olive oil

    Horseradish & chive dressing:

  • 250mls Greek yogurt

  • ¼ cup chives, snipped

  • 2 tbsp horseradish cream

  • 2 tbsp lemon juice

  • salt and freshly ground black pepper


  1. Remove the Regal Salmon from the fridge and allow to lose its chill for 3-5 minutes before use. Heat a pot of water until boiling. Add the freekah grains and cook for 15 minutes, until tender. Drain, rinse and allow to cool.

  2. 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 freekah, sliced fennel, peas and fresh chopped herbs. Toss to combine. Drizzle over lemon juice and olive oil and season to taste.

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

  4. Arrange freekah and fennel salad on a serving platter and break up the Regal Wood Roasted 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.