This Mary Berry Smoked Salmon and Avocado Parcels recipe is a fresh and elegant no-bake recipe, which is made with creamy avocado and savory smoked salmon. It’s the perfect make-ahead starter for a dinner party, a sophisticated, light dish that’s incredibly easy to assemble.
Mary Berry Smoked Salmon and Avocado Parcels Ingredients
A classic combination for a light, fresh, and impressive starter.
- 200g (7oz) smoked salmon, long slices
- 1 large ripe avocado
- 1 tablespoon crème fraîche or full-fat cream cheese
- Juice of ½ a lemon
- 1 tablespoon chopped fresh dill or chives
- Freshly ground black pepper
- A few sprigs of fresh dill, to garnish
- Lemon wedges, to serve
How To Make Mary Berry Smoked Salmon and Avocado Parcels
A step-by-step guide to this wonderfully simple and sophisticated no-bake dish.
- Prep the Moulds: Lightly oil two small dariole moulds, ramekins, or teacups (about 150ml capacity). Line each mould with a double layer of cling film, leaving a generous overhang on all sides. This will help you to easily remove the parcels later.
- Line with Smoked Salmon: Line the base and sides of the prepared moulds with the long slices of smoked salmon, overlapping them slightly to ensure there are no gaps. Allow the slices to overhang the sides of the moulds.
- Make the Avocado Filling: Halve the avocado, remove the stone, and scoop the flesh into a bowl. Add the crème fraîche or cream cheese and the lemon juice. Mash everything together with a fork until it’s mostly smooth but still has some texture.
- Assemble the Parcels: Stir the chopped fresh dill or chives into the avocado mixture and season well with freshly ground black pepper. Spoon the filling into the salmon-lined moulds, pressing it down gently.
- Chill Until Firm: Fold the overhanging slices of smoked salmon over the top of the filling to enclose it completely. Cover with the overhanging cling film and chill in the refrigerator for at least 4 hours, or preferably overnight, until completely firm.
- Serve: To serve, unwrap the cling film from the top. Invert each mould onto a serving plate and use the overhanging cling film to gently lift it away. Peel off all the cling film. Garnish with a fresh sprig of dill and serve with a lemon wedge on the side.
Recipe Tips
For a perfect, beautiful salmon parcel every time.
- How to get a neat parcel? The key is the cling film lining. Don’t be afraid to use a generous amount with a good overhang, as this is your ‘handle’ to easily lift the set parcel out of the mould. Overlapping the salmon slices well also ensures a solid, beautiful exterior.
- Can I make these ahead of time? Absolutely! This is the perfect make-ahead starter. It needs to be made at least a few hours in advance to set, but it’s even better when made a full day ahead.
- How to prevent the avocado from browning? The generous amount of lemon juice in the filling is crucial. It not only adds a bright, tangy flavor that cuts through the richness of the salmon but also prevents the avocado from oxidizing and turning an unappetizing brown color.
- What’s the best salmon to use? For lining the moulds, you need good-quality, long, flexible slices of cold-smoked salmon that won’t tear easily as you work with them.
What To Serve With Smoked Salmon and Avocado Parcels
Classic accompaniments for this elegant starter.
This sophisticated starter is a wonderful way to begin a dinner party. It pairs beautifully with:
- Thinly sliced and buttered brown bread or rye bread
- Melba toast or crisp crackers
- A simple green salad with a light lemon vinaigrette
- A glass of chilled Champagne or Sauvignon Blanc
How To Store Smoked Salmon and Avocado Parcels
Keeping your delicious starters fresh.
- Refrigerate: These parcels must be stored in the refrigerator. Keep them well-wrapped in their moulds until you are ready to serve. They will stay fresh and delicious for up to 24 hours.
Mary Berry Smoked Salmon and Avocado Parcels Nutrition Facts
An estimated guide per parcel.
- Calories: 350 kcal
- Carbohydrates: 5 g
- Protein: 20 g
- Fat: 28 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. You can use this same method to line a 1lb loaf tin to create a single large terrine, which you can then slice to serve.
It is not recommended to freeze this dish. Avocado does not freeze well, and its texture can become watery and unpleasant upon thawing.
Of course. A few finely chopped prawns (shrimp) or a little bit of finely diced red onion would be a delicious addition to the avocado filling for extra flavor and texture.
Try More Recipes:
- Mary Berry Salmon Linguine Recipe
- Mary Berry Salmon Burgers Recipe
- Mary Berry Herb Crusted Salmon Recipe
Mary Berry Smoked Salmon and Avocado Parcels Recipe
Description
An elegant and surprisingly easy no-bake starter from Mary Berry. Slices of smoked salmon encase a rich and creamy avocado and dill mousse, all set in a mould to create a beautiful parcel.
Ingredients
Instructions
- Lightly oil and line two small ramekins or dariole moulds with a double layer of cling film, leaving a generous overhang.
- Line the base and sides of the moulds with the slices of smoked salmon, allowing them to overhang the sides.
- In a bowl, mash the avocado with the crème fraîche and lemon juice.
- Stir in the chopped dill and a good grinding of black pepper.
- Spoon the avocado filling into the salmon-lined moulds.
- Fold the overhanging smoked salmon over the top to cover the filling.
- Cover tightly with the overhanging cling film and chill in the refrigerator for at least 4 hours, or overnight, until very firm.
- To serve, unwrap and invert the parcels onto serving plates. Garnish with a sprig of dill and a lemon wedge.
Notes
- Allowing the parcels to chill for at least 4 hours is crucial for them to set firmly and be easy to unmold.
- Using a generous amount of cling film with an overhang makes removing the delicate parcels from their moulds foolproof.
- This is a perfect make-ahead starter for a stress-free dinner party.
- For the best flavor, use a perfectly ripe avocado.
