Freekah Fennel Salmon Salad with Horseradish Chive Dressing

INGREDIENTS

• 1 x The Meat Club Atlantic Salmon
• 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

PREPARATION

1. Remove the 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.