Cured Salmon, Pickled Fennel, Watermelon & Freekeh

  • POSTED ON 17 Nov 2020

Cured Salmon, Pickled Fennel, Watermelon & Freekeh 

Serves 6 as Entrée , 4 as a Main


  • 400g Harris Cured Salmon*
  • 1 whole Fennel bulb, shaved on a mandolin
  • 1 cup White Vinegar
  • 100g White Sugar
  • 3 Bay Leaves
  • 1/4 tsp Mustard Seeds 
  • 150g Watermelon, cubed
  • 2 x bunches Watercress 
  • 150g Mount Zero Freekeh* 
  • 50g slivered Pistachios* 
  • Seeds of 1 Pomegranate 
  • 100ml Josh & Sue Lemon Aioli*
  • 1 Lemon extra 

*Available from Tognini’s

Pickled Fennel

This can be done the day before. Bring vinegar, sugar, bay leaves and mustard seeds to the boil. Immediately pour over the shaved fennel and sit for 1 hour. Refrigerate. The  fennel can be keep for 1  month in an airtight jar.


Bring a large pot of salted water to the boil and boil the freekeh for 12- 15 minutes or until cooked. Drain well and set aside. Cool before use. Gently mix the together the fennel and cooled freekeh.  Using a flat platter assemble the salad. Spoon the dressing on the platter (reserve some) – place the salad mix over the dressing. Gently place the salmon and cubes of watermelon over the salad.  Finish with the remaining dressing and garnish with the slivered pistachios and pomegranate seeds.