Impressive Starter Course: Salmon, Avocado and Crab Parcels
Gary and Jane Langton · Provencal Recipes · Starter Course · TasteThis is a lovely starter for a dinner party, it looks very stylish and it can be prepared the day before. Or make slightly larger parcels and serve with a salad for a light lunch.
Salmon, Avocado and Crab Parcels
Smoky slices of salmon, crab meat and veggies in little parcels of deliciousness.
Ingredients
- 400 g smoked salmon slices
- 200 g white crab meat use leg meat if possible
- 2 green peppers
- 2 tomatoes peeled
- 2 small spring onions
- 2 avocados ripe
- 1 lime
- 1 tbsp crème fraîche
- sea salt
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp German mustard or Dijon mustard
- Ground Pepper
Instructions
- Peel and stone the avocados, cut them into cubes, place in a bowl and squeeze over the lime juice.
- Toss the cubes in the lime juice and add 1 tbls of crème fraiche.
- Put the mixture into a liquidiser and blend.
- Place the mixture in a bowl and carefully fold in the crab meat, season with salt and pepper to taste.
- Cover with cling film and set aside.
- Line 4 ramekins with cling film squares, large enough to wrap over the top.
- Carefully line the ramekins with the smoked salmon taking care to ensure the slices are long enough to fold over the top.
- Fill the ramekins with the avocado and crab mixture.
- Do not over fill.
- Fold over the smoked salmon to make a parcel and secure the cling film over the top.
- Place into the fridge and chill for at least 4 hours or overnight.
- To make the salsa, slice the peeled tomatoes, discard the seeds and cut into small 5mm dice.
- Using only the green flesh, cut the peppers into small 5mm dice.
- Take the white part of the spring onion and slice, creating very small rings.
- Combine in a bowl and set aside.
- Mix the mustard (if using Dijon mustard, add a pinch of castor sugar) with the balsamic vinegar and then add the olive oil and beat lightly until well combined.
- Pour over the diced peppers, tomatoes and onion rings and toss.
- Cover with cling film and chill in the fridge for 2 hours.
- When you are ready to plate up, carefully turn the ramekins upside down in your hand and shake out the salmon parcels.
- Remove the cling film and place the salmon parcels on the plate.
- Decorate with the pepper and tomato salsa.
- Serve with thin slices of granary bread.
Notes
Use small ramekins 8cms by 3cms deep for a starter portion, 10cms by 4cms for a larger lunch portion.
Tried this recipe?Let us know how it was!
From Nice: Chateau de Cremat and Chateau Ste Roseline Wine Tour
Venture into the scenic vineyards of Nice on a delightful 6.5-hour tour that showcases the art of winemaking and culinary delights. Start at the stunning Château de Cremat, nestled in the hills, where you’ll enjoy a guided tour and sample exquisite wines. Next, visit the historic Château Sainte-Roseline, where you can explore its beautiful estate and taste renowned crus.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Roussillon Ochre and The Magical Colors of the LuberonNext Post
Home and Happy in ProvenceRelated Provence Articles
Market Day Fish Recipe: Salmon and Prawn Filo Parcels
September 5, 2017
Crispy, flaky Filo pastry parcels hide a delicious seafood secret of buttery salmon and prawns with a tart and creamy lemon butter sauce.…
Pan-Fried Salmon with Pine Nut Salsa
May 28, 2021
Throughout the holidays, we watched a lot of “feel good” movies. That is code for RomComs, chick flicks, Hallmark, Lifetime, and Disney fare… you get the idea. Whenever we get to this time of year, we put a moratorium on anything that might tax our brains, souls, or hearts. Nothing serious, intense, violent, political, sad …
Seared Salmon in a Sorrel Sauce
May 2, 2017
Tangy mustard crusted salmon served on creamy green Sorrel sauce with sweet radishes. Saumon à la Crème d'Oseille…
Quick and Easy Seared Salmon with Tomato-Shallot Ragoût
October 17, 2018
Make this recipe for seared salmon one time, and it will become a "go-to" quick dinnertime meal for two (or more). The tomato, shallot, caper and olive ragoût is a savoury combination that is similar to a puttanesca pasta sauce.…
No Comment