Smoked Salmon Parcels Filled With Salmon and Avocado Salad

Smoked and fresh salmon comes into its own with Brian Turner's creative starter to any festive meal...
By Brian Turner
Smoked Salmon Parcels Filled With Salmon and Avocado Salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 25 minutes
  • Effort: medium


For the salmon

  • 4 slices smoked salmon
  • 1 x 175 g piece salmon, fillet or steak
  • 150 ml water
  • 125 ml white wine
  • 2 tbsp white wine vinegar
  • salt and black pepper

For the salad

  • 1 avocado, diced
  • 2 spring onions, chopped
  • 1 tbsp mayonnaise
  • 1 tbsp horseradish sauce
  • 2 tomatoes
  • 1 tbsp wholegrain mustard
  • 2 tbsp white wine vinegar
  • 6 tbsp olive oil
  • 2 tbsp groundnut oil
  • 2 tbsp chopped parsley
  • 1 largeclove garlic, chopped
  • salt and black pepper


1. Preheat the oven to 180C/gas 4.

2. Put the fresh salmon into an ovenproof dish and pour over the water, white wine and wine vinegar. Season well with salt and pepper before baking the fish for about 5-6 minutes, depending on its thickness, until it is just cooked through.

2. Remove the fish from its cooking liquor and leave to cool before flaking with a fork.

3. Tip the flaked fish into a mixing bowl and add the diced avocado, chopped spring onions mayonnaise, horseradish, and salt and pepper. Set aside.

4. Lay the smoked salmon slices on a piece of plastic wrap.

5. Place a quarter of the flaked fish mixture in the middle of each slice and pull up the smoked salmon around the filling to shape it into a ball

6. Pull up the plastic wrap around the ball, and twist to seal everything in place. Push each fish package into 3cm stainless steel rings and leave to chill (if you're making this dish in advance). This helps set it in shape.

7. Using a sharp knife, remove the cores from the tomatoes, and score the rounded end to make a cross shape in the skin. Plunge the tomatoes into a pan of boiling water, and leave on one side for about 10 seconds. Remove the tomatoes from the water and transfer to a bowl of iced water. The skins should now easily slip or peel off.

8. Place the tomatoes on a chopping board, with the core side down, and cut in half, removing and discarding any seeds. Roughly chop the flesh.

9. Put the mustard into bowl, and stir in the vinegar and oils, followed by the chopped tomatoes, parsley and garlic. Season well and leave to stand for 10 minutes

10. To serve, take the fish 'packages' out of the fridge and carefully cut away the plastic wrap. Set the salmon on plates and pour over the dressing before serving.

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