Mary Berry Smoked Salmon And Avocado Parcels Recipe​

These elegant Mary Berry Smoked Salmon and Avocado Parcels are made with silky smoked salmon, creamy avocado, diced tomato, fresh spring onions, and a tangy cream cheese dressing. The result is a refreshing, light, and savory starter that is surprisingly simple to assemble and looks incredibly impressive. Perfect for a special dinner party or a celebratory occasion, this recipe creates four individual, beautifully presented servings.

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Mary Berry Smoked Salmon and Avocado Parcels Ingredients

For the Parcels:

• 200g (7oz) sliced smoked salmon
• 2 large, ripe avocados
• 1 lemon, juiced (divided)
• 3 medium tomatoes, deseeded and diced
• 4 spring onions, sliced thinly
• Salt and freshly ground black pepper

For the Tangy Cream Dressing:

• 4 tbsp full-fat mayonnaise
• 4 tbsp full-fat cream cheese, softened
• 2 tsp Dijon mustard

How To Make Mary Berry Smoked Salmon and Avocado Parcels

1. Prepare the avocado mixture: In a medium bowl, peel and roughly mash the ripe avocados with a fork. Add a good squeeze of lemon juice (about half the lemon’s juice) to prevent the avocado from browning. Season with a little salt and freshly ground black pepper.
2. Mix the filling: Gently fold in half of the diced tomatoes and all of the thinly sliced spring onions into the seasoned avocado mixture. Set the remaining diced tomatoes aside for layering.
3. Create the dressing: In a separate small bowl, combine the mayonnaise, softened cream cheese, and Dijon mustard. Mix well until the dressing is completely smooth and creamy. Season the dressing with a small pinch of salt and pepper.
4. Line the molds: Line four small ramekins (about 125ml/4oz capacity) or small bowls with a piece of plastic film, making sure there is enough overhang to easily pull out the finished parcel. Lay the slices of smoked salmon into the lined ramekins, allowing the edges of the salmon to overlap at the top to form a “lid.”
5. Fill the parcels: Spoon the avocado mixture into the salmon-lined ramekins, filling each one halfway. Add a layer of the reserved diced tomatoes over the avocado. Top with the remaining avocado mixture, pressing it down lightly with the back of a spoon to ensure a tight filling.
6. Seal and chill: Fold the overhanging smoked salmon over the filling to create a neat top. Pull the plastic film up around the parcel and twist the top to make a tight package. Press down firmly with your hand to help the parcel hold its shape. Refrigerate the parcels for at least 3 hours, or ideally 6-24 hours, to allow them to set firmly.
7. Serve the parcels: When ready to serve, gently unwrap the plastic film from each parcel. Turn the parcels out onto individual serving plates. Serve immediately with a generous spoonful of the tangy cream dressing alongside.

Recipe Tips

• Choose Ripe Avocados: The quality of the filling depends on the avocados. They should be ripe but still firm enough to mash into a chunky texture, not completely smooth.
• The Power of Cling Film: Use two layers of plastic film to line your ramekins. This makes the finished parcel much easier to turn out without the delicate smoked salmon tearing or sticking.
• Prevent Browning: Always add lemon juice to the avocado immediately after mashing. The acid from the lemon stops the chemical reaction that turns the avocado brown, keeping your filling a lovely bright green.
• Make Ahead is Best: This recipe is perfect for entertaining because it must be chilled to set properly. Prepare them the day before and let them chill overnight for the best result and structure.

What To Serve Smoked Salmon And Avocado Parcels

These Smoked Salmon and Avocado Parcels are a classic cold starter and pair wonderfully with ingredients that add crunch and acidity. Serve them with slices of toasted sourdough bread or thin rye crackers for texture. For greens, a small pile of peppery rocket (arugula) or a simple leaf salad with a light balsamic vinaigrette provides a nice contrast. A side of chilled asparagus spears or a garnish of fresh dill and capers adds color and complementary flavor.

How To Store Smoked Salmon And Avocado Parcels Leftovers

• Refrigerate: Once assembled and sealed, the parcels can be kept in the refrigerator for up to 2 days. Due to the fresh avocado, it is best to eat them within 24 hours of assembly for optimal color and freshness. Store the tangy cream dressing separately in an airtight container for up to 3 days.
• Freeze: This recipe is not suitable for freezing. Freezing and thawing will destroy the texture of the avocado and the smoked salmon.

Mary Berry Smoked Salmon And Avocado Parcels Nutrition Facts

Serving Size: 1 parcel

• Calories: 380 kcal
• Total Fat: 30g
• Saturated Fat: 7g
• Cholesterol: 40mg
• Sodium: 750mg (highly variable based on the saltiness of smoked salmon)
• Total Carbohydrate: 10g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 18g

Frequently Asked Questions

• Can I use smoked trout instead of salmon? Yes, you can easily substitute smoked trout for smoked salmon. Smoked trout has a similar flavor profile and texture but can sometimes be less oily, making it a great alternative for this starter. Ensure you use thin slices for easy wrapping.
• How do I make sure the avocado doesn’t go mushy? Use avocados that are ripe but still slightly firm. Mash them coarsely with a fork, leaving some texture rather than puréeing them. The addition of the spring onions and diced tomatoes also helps to keep the filling from becoming overly soft.
• What is the best way to turn out the parcels? To turn them out neatly, first unwrap the plastic film on the top. Place your serving plate upside down over the ramekin. Holding the plate and ramekin firmly together, flip them over. Gently peel back the plastic film from the parcel. Give it a moment, and the parcel should easily release its shape onto the plate.
• Can I prepare the filling in advance? You can prepare the filling mixture, excluding the avocado, in advance and keep it chilled. To avoid browning, prepare the avocado and mix it into the other ingredients no more than 30 minutes before assembling the parcels for chilling.

Try More Recipes:

• Mary Berry Salmon Linguine Pasta​
• Mary Berry Salmon Burgers​ Recipe
• Mary Berry Herb Crusted Salmon​ Recipe