Salmon, Avocado and Crab Parcels
Smoky slices of salmon, crab meat and veggies in little parcels of deliciousness.
Servings Prep Time
4people 35minutes
Passive Time
Servings Prep Time
4people 35minutes
Passive Time
  1. Peel and stone the avocados, cut them into cubes, place in a bowl and squeeze over the lime juice.
  2. Toss the cubes in the lime juice and add 1 tbls of crème fraiche.
  3. Put the mixture into a liquidiser and blend.
  4. Place the mixture in a bowl and carefully fold in the crab meat, season with salt and pepper to taste.
  5. Cover with cling film and set aside.
  6. Line 4 ramekins with cling film squares, large enough to wrap over the top.
  7. Carefully line the ramekins with the smoked salmon taking care to ensure the slices are long enough to fold over the top.
  8. Fill the ramekins with the avocado and crab mixture.
  9. Do not over fill.
  10. Fold over the smoked salmon to make a parcel and secure the cling film over the top.
  11. Place into the fridge and chill for at least 4 hours or overnight.
  12. To make the salsa, slice the peeled tomatoes, discard the seeds and cut into small 5mm dice.
  13. Using only the green flesh, cut the peppers into small 5mm dice.
  14. Take the white part of the spring onion and slice, creating very small rings.
  15. Combine in a bowl and set aside.
  16. 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.
  17. Pour over the diced peppers, tomatoes and onion rings and toss.
  18. Cover with cling film and chill in the fridge for 2 hours.
  19. When you are ready to plate up, carefully turn the ramekins upside down in your hand and shake out the salmon parcels.
  20. Remove the cling film and place the salmon parcels on the plate.
  21. Decorate with the pepper and tomato salsa.
  22. Serve with thin slices of granary bread.
Recipe Notes

Use small ramekins 8cms by 3cms deep for a starter portion, 10cms by 4cms for a larger lunch portion.