Hot smoked salmon with freekeh, fennel and mint

Hot smoked salmon with freekeh, fennel and mint

Middle Eastern
15 mins Prep · 30 mins Cook

Swap the hot smoked salmon flakes for other seafood such as SpinneysFOOD Cooked Prawns or Smoked Tuna

Created by Spinneys
Prep time 15 minutes
Cook time 30 minutes
Serves 4
Cuisine Middle Eastern
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 648
Fat 25g
Saturates 5.2g
Protein 44.4g
Carbs 70.4g
Sugars 11.1g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to 180°C, gas mark 4.


Place the freekeh in a rimmed baking sheet and place in the oven to lightly toast, approx. 5-10 minutes.


Bring a large pot of salted water to a boil and add in the freekeh, cook until tender – approx. 20 minutes. Drain and spread on a clean baking tray to cool.


Juice the lemon.


To make the dressing, combine the ingredients and set aside.


Finely slice the cucumbers, pick the mint leaves and roughly chop the baby spinach.


Spread the yoghurt dressing on a large serving dish, top with the freekeh, hot smoked salmon flakes, sliced cucumbers, herbs, baby spinach and a drizzle of olive oil.


Serve immediately.