This is a great summer salads that can be rustled up with last night’s cooked Norwegian salmon and leftover vegetables, or made fresh on the day. Fennel has a wonderful affinity with Norwegian salmon, as does the humble radish. This vibrant, pretty salad is perfect for picnics and lazy evenings spent outdoors, soaking up the summer warmth and sun.
Season the Norwegian salmon generously with salt and pepper and roast in the oven at 200°C for 20 minutes or until the salmon is cooked through.
Sprinkle with the juice and zest of a lemon and set aside to cool.
Follow the cooking instructions on the pearled spelt packet, making sure to season the water with a spoonful of salt. Cook al dente and drain off any excess water. Allow to cool whilst you prepare the remainder of the salad.
Finely slice the fennel and place in a bowl along with halved or quartered radishes and sliced, cooked green beans.
Make a horseradish and mustard dressing with the remaining ingredients, season to taste and toss the fennel, radishes, and green beans in this.
Add to the pearled spelt and toss together to distribute the ingredients. Flake the Norwegian salmon into bite-size chunks and gently scatter through the salad - be careful, as if you mix too harshly the Norwegian salmon will flake too much.
Serve with wedges of lemon, or a dollop of crème fraîche and some fresh herbs of your choice.