Mary Berry Smoked Salmon And Avocado Parcels Recipe​

Mary Berry Smoked Salmon and Avocado Parcels are a classic British starter for dinner parties. This elegant dish combines silky smoked salmon, creamy mashed avocado, and fresh tomatoes with a tangy cream cheese dressing.

I’ve tried a few versions of smoked salmon starters and this one from Mary Berry is the one I keep going back to because it actually stays together. The whole thing comes down to the chilling time in the fridge. If you try to serve these too soon, they’ll just collapse into a messy heap when you turn them out. I learned the hard way that three hours really is the minimum for a solid set.

The lemon juice is doing more work than you’d think here. Without it, the avocado turns an unappetising brown and loses that sharp contrast against the oily fish. It’s my favourite way to start a proper Sunday lunch when I want something light that doesn’t fill everyone up before the roast. I always make sure the salmon slices are long enough to wrap over the base properly.

Jump to Recipe

Mary Berry Smoked Salmon and Avocado Parcels Ingredients

For the Parcels

• 200g (7oz) sliced smoked salmon
• 2 large, ripe avocados
• 1 lemon, juiced
• 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: Peel and roughly mash the avocados in a bowl with half the lemon juice until they’re chunky but combined. Add a pinch of salt and pepper to season the mix. Use a fork rather than a blender to keep some texture in the fruit.
2. Mix the filling: Gently mix in half the diced tomatoes and all the sliced spring onions. Make sure the tomatoes are deseeded so they don’t leak water into the mash. Keep the rest of the tomatoes in a small bowl for later.
3. Make the dressing: Stir the mayonnaise, cream cheese, and mustard in a separate bowl until the texture is completely smooth. You want a thick consistency that holds its shape on a spoon. Add a tiny bit of seasoning and taste it to make sure the mustard heat is there.
4. Line the tins: Place a square of clingfilm into four 125ml (4fl oz) ramekins with plenty of overhang on all sides. Drape the salmon slices inside so they cover the bottom and sides completely. Leave enough salmon hanging over the edges to fold over and form a base later. Make sure there are no gaps in the salmon or the filling will leak out when you turn them out.
5. Fill the parcels: Spoon the avocado mixture into the salmon-lined ramekins until they’re half full. Add a flat layer of the saved tomatoes across the middle. Finish with the remaining avocado and use the back of a spoon to level the surface.
6. Seal and chill: Fold the salmon edges over the filling and twist the clingfilm into a tight bundle. Press down firmly with your palm to pack the ingredients together. Use the weight of your hand to make sure there is no air trapped inside the parcel. Refrigerate for at least 3 hours or up to 24 hours to let the parcels firm up.
7. Serve the dish: Unwrap the film and gently turn each parcel out onto the middle of a plate. Lift the ramekin away and peel off the plastic carefully. The parcels should slide out easily if the film is loose. Top with a spoonful of the dressing and serve immediately whilst the salmon is still cold.

Recipe Tips

• Choose ripe fruit. Make sure your avocados are soft to the touch so they mash easily into a smooth base without any hard lumps.
• Deseed the tomatoes. Remove all the watery seeds before dicing to stop the filling from becoming soggy and ruining the set of the parcel.
• Press firmly. Use your hand to push down on the finished parcels before chilling to remove air pockets and help the layers bond together.
• Make them ahead. You can leave these in the fridge for up to 24 hours without the flavour or texture changing, which makes them great for hosting.
• Use quality salmon. Buy long, wide slices of smoked salmon rather than offcuts to make lining the ramekins easier and more secure.
• Softened cheese. Leave the cream cheese out of the fridge for 30 minutes before mixing to avoid lumps in the dressing.

What To Serve With Smoked Salmon and Avocado Parcels

These parcels go well with a simple rocket salad and a few lemon wedges on the side. A slice of buttered brown bread or some toasted brioche adds a nice crunch.

Serve them with a glass of chilled dry white wine to cut through the richness. They’re also great followed by a light main course like grilled white fish or roast chicken.

How To Store Smoked Salmon and Avocado Parcels

Fridge

Keep the parcels in their ramekins with the clingfilm sealed tightly. They’ll stay fresh for up to 24 hours if you used enough lemon juice to keep the avocado green.

Reheat

Do not reheat this dish. It’s designed to be served cold straight from the fridge to maintain the texture of the salmon and avocado.

Freeze

Do not freeze these parcels. The avocado will turn mushy and the smoked salmon texture will change once thawed.

Mary Berry Smoked Salmon and Avocado Parcels Nutrition Facts

Per serving (1 of 4):

• Calories: 310
• Protein: 12g
• Fat: 26g
• Carbohydrates: 7g
• Sugar: 3g
• Sodium: 650mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

How long can I keep Mary Berry Smoked Salmon and Avocado Parcels in the fridge?

You can keep them for up to 24 hours if they are wrapped tightly in clingfilm.

Can I use light mayonnaise instead?

No, use full-fat mayonnaise because the dressing needs the thickness to stay on the salmon.

What if I don’t have ramekins?

You can use small teacups or any small round bowl that holds about 125ml (4fl oz).

Can I make Mary Berry Smoked Salmon and Avocado Parcels without cream cheese?

Yes, you can swap the cream cheese for Greek yoghurt, but the dressing will be much thinner.

Try More Recipes:

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